These chickpeas makes the salad very tasty. They are dipped in spicy chili sauce, toasted in the oven and drizzled with parmesan cheese and salt. I have used Sriracha sauce which is a thai hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for phở, fried noodles, and topping for spring rolls (Chả giò).
Salad with spiced chickpeas
4 servings
2x 15 oz cans chickpeas (garbanzo beans)
2 tbsp vegetable oil
3 tsp sriracha sauce
2 tsp sea salt
¼ cup Parmesan cheese, finely grated
Preheat oven to 400 F.
Drain and rinse the chickepeas well in cold water. Pat dry. Line a bakingsheet with with parchment paper.
Whisk oil and sriracha together and toss with the chickpeas.
Pour the beans on the bakingsheet and roast for about 20 minutes.
Remove from the oven and season with sea salt and grated parmesan cheese.
The salad
8 slices bacon, chopped
8 cups baby spinach or a varitiy of salad leaves
( arugula, baby beet leaves, frisee, watercress, lettuce)
1/3 cup dried cranberries, roughly chopped
1 ½ cups roasted chickpeas
1/2 cup parmesan cheese, grated
salt and pepper to taste
Fry the bacon in a frying pan over high heat until crisp. Drain on a paper towel. Pour spinach or salad leaves in a large serving bowl. Drizzle with a little dressing. Serve the rest on the side. Add cranberries, spicy roasted chickpeas and bacon. Toss. Sprinkle over parmesan cheese and some freshly grated black pepper. Serve.
Honey mustard dressing
1 tbsp honey
6 tbsp olive oil
2 tbsp white wine or cider vinegar
1 tsp french Dijon mustard
Salt and pepper
Whisk all ingredients together in a small bowl
4 servings
2x 15 oz cans chickpeas (garbanzo beans)
2 tbsp vegetable oil
3 tsp sriracha sauce
2 tsp sea salt
¼ cup Parmesan cheese, finely grated
Preheat oven to 400 F.
Drain and rinse the chickepeas well in cold water. Pat dry. Line a bakingsheet with with parchment paper.
Whisk oil and sriracha together and toss with the chickpeas.
Pour the beans on the bakingsheet and roast for about 20 minutes.
Remove from the oven and season with sea salt and grated parmesan cheese.
The salad
8 slices bacon, chopped
8 cups baby spinach or a varitiy of salad leaves
( arugula, baby beet leaves, frisee, watercress, lettuce)
1/3 cup dried cranberries, roughly chopped
1 ½ cups roasted chickpeas
1/2 cup parmesan cheese, grated
salt and pepper to taste
Fry the bacon in a frying pan over high heat until crisp. Drain on a paper towel. Pour spinach or salad leaves in a large serving bowl. Drizzle with a little dressing. Serve the rest on the side. Add cranberries, spicy roasted chickpeas and bacon. Toss. Sprinkle over parmesan cheese and some freshly grated black pepper. Serve.
Honey mustard dressing
1 tbsp honey
6 tbsp olive oil
2 tbsp white wine or cider vinegar
1 tsp french Dijon mustard
Salt and pepper
Whisk all ingredients together in a small bowl