Strawberry and Roasted Chickpea Salad

photo 2 (1)

Sorry for three strawberry related photos in a row. I am REALLY excited about them.

This salad has become my official “thank goodness it’s finally summer!” salad. I’ve been waiting (not so) patiently for strawberries to arrive at our farmers market and they finally came! I might have made happy squeals. Who’s to say?

The sweet/tart flavor of the strawberries goes so well with chickpeas that have been tossed in lemon juice and roasted for about half an hour, until golden and slightly crunchy. The chickpeas also serve to make the salad substantial enough to serve as a meal as opposed to a pretty side (some quinoa would be another good option to bulk up the salad if you tossed it in a lot of lemon juice while still warm).

Last weekend, after flipping through The Flavor Bible, I noticed that cinnamon is listed as complementary to both lemons and strawberries. I decided to add a little to the dressing and I really like the subtle earthy and spicy flavor it brought. I’m now wondering if next time I might toss a little cinnamon on the chickpeas before roasting as well? Or I might flip through the book again and see what other flavors jump out at me.

You could easily add some goat cheese and almonds to this salad and kick it up another notch, but we keep it pretty simple.

Strawberry and Roasted Chickpea Salad (modified from this recipe)

Serves 4

  • 1 pint quartered strawberries
  • 4+ cups of mixed greens
  • Roasted chickpeas (below)
  • Lemon dressing (below)

Assemble your salad and dress to you preference. Pretend that you aren’t sitting at your desk. Just me?

Roasted Chickpeas

  • 3 cups of chickpeas- either canned or cooked using my favorite method
  • Zest of 1 lemon
  • 2 lemons, juiced
  • 2 tbsp olive oil
  • Salt and pepper

Preheat oven to 350. On a foil lined baking sheet, combine the chickpeas, olive oil, half of the lemon juice, and salt and pepper to taste. Toss well to make sure the chickpeas are completely coated. Bake for 15 minutes, then stir well. Bake for another 15 minutes, and then add the other half of the lemon juice and stir to combine. Bake for an additional 5-10 minutes, or until as golden as you prefer.

Let cool completely. Try not to eat by the handful.

Lemon Dressing

  • 1/2 cup of lemon juice
  • 1/2 cup of olive oil
  • 2 tsp honey
  • Salt to taste
  • 1/8 tsp ground cinnamon (optional, but suggested!)

Combine all and mix well. Taste and adjust seasoning/honey accordingly. I like mine very tart.

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