December 17, 2014

Crispy Chickpea Salad with Fresh Herbs

The SEA SALT Chickpea Recipes, Recipes, Salads arugula, avocado, Crispy Chickpea Salad with Fresh Herbs, fresh, how to, roasted chickpeas, Salad 1 Comment

I always have two kinds of fresh herbs in my fridge. Cilantro and Parsley.

Cilantro because I cook Mexican food 6 out of 7 nights a week, and parsley because everything looks prettier if you sprinkle it on top (plus it adds a really nice fresh flavor).

Those herbs aren’t usually paired, but I love them together in a simple salad. Crispy Chickpeas are always a win (especially in tacos and on top of Butternut Squash Soup), and a perfect alternative to meat in a salad. I usually make this a few times a week especially during finals.

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Crispy Chickpea Salad with Fresh Herbs

Ingredients:

*yields a dinner-sized salad for 2-3 people ( I also eat huge salads out of big mixing bowls, so it’s all up to you).

• 1 head fresh romaine lettuce, chopped and washed
• 3-4 cups wild arugula
• 1 cup roughly chopped cilantro (a few stems are ok but try to remove the very bottom)
• 1 cup chopped parsley
• 1 can chickpeas, rinsed and dried and cooked according to the recipe here (1 can is enough for Miles and I to eat over two salads for dinner, so use another can if you are cooking for more people)
• 1 ripe avocado
• 1/4 small red onion, finely sliced
• S&P
• Rice Vinegar
• EVOO

Directions:

1. Cook chickpeas according to my previous post here, and set aside.
2. Assemble salads and top with chickpeas.
3. Drizzle with EVOO and vinegar, and add S&P to taste. Fresh lemon would also be nice here.
4. Serve immediately.

Yum