Roasted Chickpea Salad With Curry Dressing

Ingredients

• 2 cans chickpeas, drained
• 3 tablespoons olive oil, divided
• Juice from 1 lime
• Salt & pepper to taste
• 2 teaspoons apple cider vinegar
• 2 teaspoons curry powder
• 2 teaspoons pure maple syrup
• 1/2 teaspoon turmeric
• 1/4 teaspoon garam masala
• 1/2 cup bell pepper, chopped
• 2 celery hearts, chopped
• 1/2 red onion, sliced
• 1/3 cup fresh cilantro, chopped
• Spinach or spring salad mix for serving

Preparation

1. Preheat oven to 350. Rinse and drained the chickpeas, and place on a clean dishtowel. Remove skins and let dry.
2. In a medium bowl, combine 1 tablespoon olive oil, 1/2 of the lime juice, salt and pepper. Stir in chickpeas until well coated.
3. On a large baking sheet, spread the coated chickpeas out in an even layer. Roast in the oven for 15-20 minutes, until they are lightly toasted on the outside.
4. Meanwhile, prep the dressing by combining remaining 2 tablespoons of oil, lime juice, apple cider vinegar, curry powder, maple syrup, turmeric, and garam masala in a large bowl. Throw in the chopped pepper, celery, onion, and cilantro. Add chickpeas when done, and toss to coat.
5. Serve chickpea salad on a bed of spinach or spring salad mix. Enjoy!