Serving
4
Ingredients
For the roasted chickpeas:
Ingredients
For the salad:
Tips
For a creamier dressing, you can add a tablespoon of Greek yogurt or mayonnaise to the vinaigrette.
Customize the salad by adding other vegetables, such as diced red onion, bell peppers, or shredded carrots.
Sprinkle the salad with crumbled feta cheese or shredded cheddar for extra flavor.
Serve the salad with grilled or roasted chicken, steak, or shrimp for a heartier meal.
Leftover roasted chickpeas can be stored in an airtight container and used as a crunchy topping for soups, salads, or grain bowls.
steps
Let’s make it
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a large bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil and the entire sachet of Memphis Smokey BBQ Blend. Ensure the chickpeas are evenly coated.
Step 3
Spread the seasoned chickpeas in a single layer on a baking sheet.
Step 4
Roast the chickpeas in the preheated oven for 20-25 minutes, stirring halfway, until they are crispy and lightly browned.
Step 5
Remove the roasted chickpeas from the oven and let them cool slightly.
Step 6
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
Step 7
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of the Memphis Smokey BBQ Blend to make the vinaigrette.
Step 8
Add the roasted chickpeas to the salad bowl and drizzle the vinaigrette over the top. Toss gently to coat the ingredients.
Step 9
Season the salad with salt and pepper to taste.
