Crunchy. Sweet. Savory.
This Spring Salad is quick and easy but anything but basic. Crunchy roasted chickpeas add a punch of flavor while the cashew cream honey mustard adds a sweet and savory touch.
Roast the Chickpeas
Chickpeas are high in fiber and protein. When roasted they make a delicious crunchy snack which can be added to salad, soup or rice dishes.
2 cans (15 ounces each) chickpeas drained, rinsed, and patted dry
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper, to taste
• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
• Drain and rinse the chickpeas thoroughly under cold water. Pat them dry using a clean kitchen towel or paper towels to remove excess moisture. It's important to ensure the chickpeas are completely dry to achieve maximum crispiness.
• In a large bowl, toss the dried chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper until evenly coated.
• Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they are evenly spaced out to allow for even roasting.
• Transfer the baking sheet to the preheated oven and roast the chickpeas for 25-30 minutes, or until golden brown and crispy, stirring or shaking the pan halfway through the cooking time to ensure even browning.
• Once roasted to perfection, remove the baking sheet from the oven and allow the chickpeas to cool slightly before adding to the salad.
• Leftover roasted chickpeas can be stored in an airtight container at room temperature for up to 3 days. If they lose their crispiness, you can reheat them in a 350°F (175°C) oven for a few minutes until warmed through or toss them in the air fryer for a few minutes.
Prepare the Vegetables
Get creative with your sale by using whatever fresh vegetable are in season. Swap out lettuce for kale to increase your vitamins A, B6, C, K, folate, fiber, carotenoids and manganese.
4 cups Spring mix, lettuce or kale
2 carrots washed and peeled
1 cucumber
3/4 cup cherry tomatoes
Chop the lettuce or rip the kale into bite size pieces. Shred the carrot. Cut the cherry tomatoes in half. Slice the cucumber. Add to a bowl and toss with the roasted chickpeas.
Prepare the Dressing
The sweet flavor of this creamy dressing balances out the zesty, spiced chickpeas. Try using our Spicy Pepper Honey to add some heat.
1 cup raw cashews, soaked in water overnight (or microwave a cup of water until boiling, add cashews and let them sit for at least 5 minutes)
1/4 cup water (plus more as needed)
2 tablespoons lemon juice
2 tablespoons honey (or maple syrup for vegan option)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 clove garlic, minced (or 1/8 tsp garlic powder)
1/4 tsp onion powder
Salt and pepper, to taste
• Drain and rinse the soaked cashews thoroughly. Note: The longer you let your cashews soak, the smoother your dressing will be (unless you have a very high speed blender or food processor in which case you could skip soaking)
• In a high-speed blender or food processor, combine the soaked cashews, water, lemon juice, honey (or maple syrup), Dijon mustard, apple cider vinegar, onion powder, garlic, salt and pepper. Blend on high until the mixture is smooth and creamy, scraping down the sides of the blender or food processor as needed. If the dressing is too thick, you can add additional water, a tablespoon at a time, until you reach your desired consistency.
• Transfer the cashew cream honey mustard dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together and the dressing to thicken slightly. Serve chilled over your assembled salad. You can use leftover dressing for grain bowls, roasted vegetables or as a dipping sauce for crudités.
• Store any leftover dressing in the refrigerator for up to one week. Before using, mix thoroughly.