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Crunchy Chickpea Salad Toppers

June 26, 2015 Michelle Homan 6 Comments

Healthy eating for me requires meals that can be eaten for more than one day. I just can’t be trusted to cook every single night. So my absolute favorite meals are things like veggie bowls, usually with quinoa, and with a leafy green like kale. When I make something like this it can actually last me all week, so I like to have different add ins to change it up day to day. Sometimes I’ll add some chopped hard boiled egg, sometimes some chicken–always cheese–and I do love legumes.

I definitely also like my salads to have a crunch, but croutons are not what I’m looking for.  So when I saw a bag of roasted chickpeas at my market, I knew exactly what I had to do.

Make chickpeas the star of the show with Crunchy Chickpea Salad Toppers http://wp.me/p1RWK4-qX

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Buy them? No, silly. That would be too easy and convenient. I bought a can of chickpeas and set out to make my very own crunchy salad topping.

Roasted Chickpeas

Start with your can of chickpeas and after rinsing and draining them, be sure to dry them as much as possible. I patted and gently squeezed them with a paper towel. Many of their skins came off and I just discarded them. Then coat in them EVOO and lay out on a pan to roast at 400 degrees for about 30 minutes.

After removing them from the oven, transfer to a bowl and mix with your spices.

Designing your own flavors is the best part of roasting chickpeas–except for actually eating them! I went with a paprika, garlic powder, and Italian blend, but really the possibilities are endless.

Mix your chickpeas in a bowl with your spice blend and use to top your favorite salad, or just pop as a snack.

It was really that easy.

Kale and Fresh Veggie Salad

Paired with bite size roasted asparagus and raw diced yellow peppers, this salad definitely packs a satisfying crunch. Salads built like this are a staple in my house and last for a few days of lunch and dinners. I often leave this separate like shown here, so everyone can combine ingredients to their taste.

What is your favorite roasted chickpea spice blend?

Do you cook every night, or rely on meals that can be leftover for lunches and dinners?

This post is linked up with Annmarie at The Fit Foodie Mama for Foodie Friday!

Nutrition, Recipes nutrition, recipes

Comments

  1. Annmarie says

    June 26, 2015 at 5:53 am

    Mmmm love roasted chickpeas!!! I like mine a lotta crunchy and a little bit spicy! Thanks so much for linking up, have a great weekend!
    Annmarie recently posted…Foodie Friday: Peanut Butter Cookie Ice Cream Sandwich MinisMy Profile

    Reply
    • Michelle Homan says

      June 26, 2015 at 6:09 am

      Thanks Annmarie! You too!

      Reply
  2. Renee @ Bendiful Blog says

    June 26, 2015 at 7:05 am

    Yummm these look fun, who doesn’t love a great healthy salad option! And I always like some crunch in my salads.
    Renee @ Bendiful Blog recently posted…Foodie Friday – Whole30 Round-upMy Profile

    Reply
    • Michelle Homan says

      June 26, 2015 at 7:06 am

      Crunchy salads are the best and these were totally fun. Can’t wait to try some different spices and just to make for snacking! Although I did snack on my fair share before actually putting them on my salad! Enjoy your weekend! 🙂

      Reply
  3. Farrah says

    June 27, 2015 at 2:22 pm

    Ahh! I still have yet to ever try (making or eating) roasted chickpeas! I have two cans that I need to do something with, so hopefully, this will happen sometime this upcoming week! 😀

    Thanks for linking up with us, and have a great weekend! <3
    Farrah recently posted…Foodie Friday: Cinnamon PB Protein BallsMy Profile

    Reply
    • Michelle Homan says

      June 27, 2015 at 2:27 pm

      Thanks Farrah! They were super easy and worth it. Enjoy!

      Reply

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Hey there, I’m Michelle! Mom, wife, teacher, athlete and blogger. I run on coffee and in my Newtons. Hoping to one day be reunited with my PRs. Sharing everything that helps me reach my goals. What’s your fruition?

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