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  • Roasted Chickpea Salad

    Monday, October 8, 2012

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    OK, admittedly I don’t always eat healthy (I adhere pretty closely to an 80/20 approach to eating…80% of the food I eat is healthy and good for me while the other 20% is reserved for treats). One of my recent ‘treats’ was a basket of Indian spiced fried chickpeas at one of my favorite local brew pubs. And they were delicious! Who knew that chickpeas could get so crispy and crunchy? (a quick dip in a vat of bubbling hot oil will do that to just about any food). Paul and I had just come from a long hike in 106-degree heat, and the chickpeas were the perfect reward for our outdoor adventure (as was the pint of beer).

    Those fried chickpeas are the inspiration behind this decidedly more healthy take on ‘fried’ chickpeas. Instead of deep frying, I roasted them in the oven until they are golden and crisp. They are a great main feature in this simple and tasty salad.

    Roasted Chickpea Salad


    Roasted Chickpea Salad

    © 2012 Nancy Granada / Kindred Kitchen

    Roasted Chickpea Salad

    servings: 4 as a main course / 6-8 as a side dish | time: about 40 minutes

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    1 pint organic cherry tomatoes
    Pinch each sugar and salt
    6 TBSP. extra virgin olive oil
    2 cans chickpeas, drained
    1.5 TBSP. Herbs de Provence
    Grated zest of 1 lemon
    juice of 1 lemon
    2 tsp. champagne vinegar
    1 shallot, minced
    Freshly ground black pepper
    1 small orange or red pepper, diced
    2 cups baby arugula, coarsely chopped


    Roast the tomatoes:
    1. Line a baking sheet with parchment paper and set aside

    2. Cut the cherry tomatoes in half place in a bowl. Drizzle with 1 TBSP. of olive oil and sprinkle with a pinch each of sugar and salt

    3. Arrange on prepared baking sheet, cut side up

    4. Bake in 425 degree oven for 20-25 minutes until they caramelize

    5. Remove from oven and slip the parchment off to a cooling rack
    Roast chickpeas:
    1. Line the baking sheet with parchment

    2. Drain the chickpeas and dry in a kitchen towel or paper towels (it’s important that the chickpeas are very dry so that they get a bit crisp in the oven). Place them in a large bowl

    3. In a separate bowl, combine 2 TBSP. olive oil, herbs de Provence, grated lemon zest and a pinch of salt and whisk to combine

    4. Pour over the chickpeas and toss to coat

    5. Spread in a single layer in prepared baking sheet

    6. Bake at 425 for 30-35 minutes, tossing about half way through. Set aside to cool
    Meanwhile, make the vinaigrette:
    1. In a small bowl combine the lemon juice, vinegar, shallot, freshly ground black pepper (about 3-4 grinds) and 2-3 TBSP. olive oil. Whisk to combine and set aside

    Once the roasted chickpeas and tomatoes have cooled, add them to a large bowl. Add all of the other ingredients, including the vinaigrette and toss to combine. Serve as a main course with a salad and some crusty bread or as a side dish.


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