Roasted Chickpea Salad - with heat!

2 ½ tablespoons extra virgin olive oil
2 (14 oz.) cans garbanzo beans (chickpeas) - drained and rinsed
Salt and pepper to taste
2 tablespoons sriracha
1 (5 oz.) package of Olivia’s Organics Spring Mix
2 hardboiled eggs - chopped
2 stalks Olivia’s Organics Celery - sliced thin
½ cup red onion - sliced thin
1 cup grape tomatoes - halved
1 cup blue cheese - crumbled

Instructions

Roasted Chickpea Salad

Preheat oven to 425° F.

Toss together the olive oil, garbanzo beans, salt and pepper. Lay out on a sheet pan and roast for approximately 25-30 minutes until crispy. Place in a bowl and toss with sriracha. Set aside to cool.

Layer the salad starting with the greens and topping with all remaining ingredients. Add the garbanzo beans and toss all together. Serve with creamy jalapeño dressing.

Creamy Jalapeño Dressing

Add all ingredients into a blender and process until well combined. Adjust the amount of jalapeño to bring the heat level to your liking.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan

Roasted Chickpea Salad – with heat!

Instructions

We know you'll love

Stone Fruit & Avocado Salad

Arugula Salad with Super Seeds

Steak Salad