If you haven’t guessed by now, I’m obsessed with chickpeas and Mediterranean and Middle Eastern food.
But just in case you haven’t gotten that message loud and clear yet, I have another shawarma-inspired recipe that’s healthy, super flavorful, crowd-pleasing, and comes together in just 30 minutes. You in?
Since making my Chickpea Shawarma Sandwich, I’ve been craving it just about every day. But sometimes, you want something heavier on the greens, and less bread-y. This is the recipe for those instances.
I season chickpeas with a smattering of shawarma spices (learn about the origins of shawarma and try our DIY Shawarma Spice Blend here)! and bake them until crispy.
While that’s happening, chop up your salad and add to a mixing bowl. Top with pita chips (homemade or store-bought), prepare your 4-ingredient Garlic Dill Sauce, and you’re ready to go.
This salad is everything I love in a meal. It’s:
Healthy
Flavorful
Filling
Vegetable-heavy
Protein-packed
Simple
Fresh
& Delicious
This would be the perfect weeknight meal when you don’t have a lot of time but want something healthy and satisfying (nearly 20 grams protein per serving!). It would be especially great for hosting family or friends that aren’t plant-based, because it’s so flavorful and filling they won’t miss the meat at all.
And if you store leftovers separately, it remains fresh for days, which makes it great for weekday lunches. Double win.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Also, did you hear the good news? We’re giving away a free BONUS RECIPE to email subscribers every month in 2016! It won’t be shared anywhere else except your inbox, so don’t miss out! The first recipe goes out at the end of this month. Subscribe now!
Chickpea Shawarma Salad
Ingredients
CHICKPEAS
- 1 15-ounce can chickpeas (rinsed, drained and dried in a clean towel)
- 1 Tbsp olive oil
- 1 heaping tsp cumin
- 1/2 heaping tsp smoked paprika
- 1/2 heaping tsp turmeric
- 1/2 scant tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pinch each black pepper, ground coriander + cardamom
SALAD
- 5 ounces spring mix lettuce (organic when possible)
- 10 cherry tomatoes (chopped // organic when possible)
- 1/4 cup red onion (thinly sliced)
- 3/4 cup fresh parsley
- 20 pita chips (slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa)
DRESSING
- 1/2 cup hummus (DIY or store-bought)
- 3 cloves garlic (3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated)
- 1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp dried)
- 1 medium lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
- Water (to thin)
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings* and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).
- Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.
- In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
- To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
- To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
- Divide between serving dishes and serve with remaining dressing.
- For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.
Notes
*In place of all the individual spices you could also use an equivalent amount of our DIY Shawarma spice blend, which is Middle Eastern inspired.
*Nutrition information is a rough estimate.
Laura says
This was AMAZING!!!! I used the DIY humus recipe linked in the recipe and added a little extra lemon juice to the humus. SO SO GOOD!!!
We’re so glad you enjoyed it, Laura! Thanks so much for sharing!
Tracy says
I made this last night for lunch today and it was so flavorful. I had to sub tarragon for dill and cilantro for parsley. Both were good additions. The chickpeas did not stay crispy but they were still tasty and added a nice punch of flavor and heat.
Thank you for sharing your experience, Tracy. We’re glad you enjoyed it! xo
Vysturbed says
This recipe was perfect to use up chickpeas after cooking them for aquafaba. I had leftover spring mix and parsley and the flavors meshed well. The dressing was also great to use for wraps too.
We’re so glad you enjoyed it, Vysturbed! Thanks so much for sharing!
Jenifer Osterwalder says
I am very happy to find this recipe. It is great! I made it according to the directions and will make this again and again. Rather than pita bread, I roasted potatoes that I placed side by side with the chickpeas.
We’re so glad you enjoyed it, Jenifer! Thanks so much for sharing! xo
Kat says
In a totally unexpected twist, these chickpeas are one of my kids’ favorite dinners! They eat theirs in naan or pita, we put ours on a great big salad. I skipped the tomato and added an inordinate amount of cucumber for personal preference and used plain yogurt instead of hummus as the dressing base. I also highly recommend adding a few dots of harissa to the top or your salad or in your wrap if you can get it.
We’re so glad you and your family enjoy it, Kat. Thanks so much for the lovely review! xo
Lolo says
Oh yes of course! I completely missed the rating section!
Thanks so much for the updated review! xo
Lolo says
This recipe is perfect! A pal made it for me years ago and I just keep remaking it. Sometimes I alter ingredients based on what I have around but mostly I follow the recipe because it is superb. Thank you!
Thanks so much for the lovely review, Lolo. We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jessi Bustamante says
This came out so delicious! I ran out of turmeric (didn’t realize it was so low), but the chickpeas were still great. Instead of pita chips, I picked up garlic naan, cut it into triangles, and toasted. Will absolutely make again!
Yay! We’re so glad you enjoyed it, Jessi! Thank you for sharing! xo
Jenn says
I made this with the microwave hummus from this site, and some homemade pita chips in the air fryer. It’s a really good portion size, and tasted amazing. The roasted chickpeas are probably going to be a go to for snacking!
Amazing! We’re so glad you enjoyed it, Jenn! Thank you for sharing! xo
Malynda says
I made the salad, dressing and chickpeas but used store bought pita chips it was absolutely delicious! I also chopped pickle and beet to add in
Yum! Thanks so much for the lovely review, Malynda! So glad you enjoyed!
Bails says
This is so easy to make, and absolutely delicious. Very fresh and healthy. I used store hummus to save time. I’m making again for a picnic, and will just assemble everything there.
We’re so glad you enjoy it! Thank you for the lovely review! xo
Peter A says
Thank you for sharing this recipe.
Very tasty and my family loved it.
The only ingredient that I left out was Cumin as I can’t stand it and I didn’t bake the chickpeas!
My daughter suggested adding avocado to the mix and it was divine 😋
Kind Regards,
Peter
Peter says
Add the 5 stars please
Amazing! We’re so glad your whole family enjoyed it, Peter! Thank you for sharing!
Ayesha says
Flat recipe. Hardly any flavour experience. All I could taste was garlic
So sorry to hear you didn’t enjoy it, Ayesha! Is it possible some of your spices weren’t fresh? Other readers have really enjoyed it and it should be quite flavorful and balanced. We are garlic fans, but feel free to scale it back, if preferred!
Elana says
I love this recipe!
Yay! Thanks for sharing, Elana! xo
Mimi says
This was really tasty and easy! I used jalapeno hummus (that’s what I happened to have) and it worked great. We also swapped in red bell peppers because my bf doesn’t like tomatoes. We will definitely keep this in the rotation for easy, healthy weeknight meals.
Lovely! Thanks Mimi!
Mark says
Very good.
A keeper.
Thanks
Yay! Thanks for sharing, Mark!
Iman says
I made this tonight for my roommates and I. They ate it as a wrap and I ate it as a salad with some GF homemade pita bread. My roommates raved about the flavors of everything and my one roommate who grew up with Lebanese flavors had high praises. I totally recommend this recipe.. and you’ll have a meal in less than a half hour!
We’re so glad everyone enjoyed it! Thanks so much for sharing, Iman!
Rimsha Shaikh says
Did chickpeas stovetop and turned out amazing.
First time trying this recipe and turned out very good.
Will try other recipes too.
Thank you.
Jessica says
I made this recipe last night for my boyfriend and I, and we both loved it. I followed it *almost* to the tea.
The only thing that I did differently was add cauliflower, because I had some I needed to use. I just sliced it up thin, tossed it in the same bowl and the chickpeas, and cooked it on the same pan as well (for the same amount of time). Turned turned out perfectly.
This recipe is great. Healthy, versatile, satisfying and sooo flavourful! It’ll 100% by in the regular rotation from now on.
Bridget says
So I am absolutely obsessed with this recipe. It has become a staple in my household — so much so that it’s requested if I don’t make it once a week! The only changes I make is that I add roasted sweet potatoes in place of the pita chips and omit the garlic from the dressing. Truly outstanding!
Whoop! We’re so glad everyone enjoys it, Bridget! Thanks so much for the lovely review!
Rebecca says
I just made this, minus the dressing (my husband does not like dressing). We both thought it is very delicious and will be making it again! Thank you!
Thanks for sharing, Rebecca!
Whitney says
Quick, filling and delicious. Definitely saving this recipe.
Thanks for sharing, Whitney!
Brittney says
I just made this for lunch and it was so good. I am so glad we have leftovers so I can have this as a side for tonight’s dinner! I was so surprised how much flavor this simple dressing brought to the salad, and the roasted chickpeas are so good it’s hard not to eat them all before even making the salad. I made the dressing in the food processor so I could skip mincing the garlic which made everything super easy. A delicious salad that I will definitely add to my weekly rotation, thanks for sharing!
Thanks, Brittany!
Darcie says
I made your Chickpea Shawarma Salad, Hummus & Garlic herb flatbread for my son, hubby & I. It was freaking delicious & easy to make. To top it all off my son even asked if I had enough for him to take to work tomorrow….I guess it was a hit. I wish I remembered to take a photo so I could post on Instagram and tag you…next time! P.S. My son uses your recipes all the time and even bought your cookbook…he is 22 and recently has become a vegetarian.
We are glad you and your family enjoyed this recipe, Darcie! Yes – be sure to share a photo next time and we’d love to see what you’ve cooked up!
Lori says
This was so good! I loved the flavor of the chickpeas and your hummus dressing is just really perfect! Will definitely make this again.
Bdubz says
OMG. Super quick and so tasty! I did some swapping out though…lettuce for a mix of spinach & kale, tomatoes for courgette and parsley for coriander…I didn’t want to go out so just used what I had. This is going to be my go to summer dinner :) This takes just as long as cooking some shitty ready meal and I get to feel virtuous so it’s a win/win.
Sharmila Krishnamurty says
This was absolutely fabulous. My family and I loved it. Thank you for another great recipe!
Claire says
Just got finished eating this for lunch – delicious. The only thing I did differently was breaking up pita chips into very small pieces and sprinkling them onto the salad. I’ve tried a lot of your recipes and am a huge fan. Thanks for doing what you do!
Alyssa says
Hi Dana,
I am obsessed with this salad! It’s so flavorful and filling (usually when I try to whip up salads myself they are neither of these things) and I make it all the time! Thank you for this recipe and website — you are awesome.
Marin Haning says
This was delicious and the perfect lunch. Out of all the flavors, the one that stood out the most to me was the dill in the dressing. Such a great addition!
This will be a new addition in my lunch menu rotation :)
As always, thank you! I have no idea what we would eat if it wasn’t for this blog and your cookbook. I would venture to say that 70% of our weekly meals are Minimalist Baker recipes!!!
Hanna says
This dish is something special! So simple to make but such a sophisticated flavour and combo of textures. Love Love Love it! Thanks so much for sharing.
CP says
Do the chickpeas need to be boiled first?
If using dry chickpeas, then yes! If canned or pre-cooked, no.
Kendall Stark says
Hi, Dana! I’ve made this salad at least three times since I saw it featured in a BuzzFeed Food article, and it is spectacular! I’m trying to eat less meat and more veggies and plant-based proteins, and your blog is really inspiring. There are so many dishes I want to try on here. I’m going to make your sweet potato almond butter muffins on Sunday. Speaking of sweet potatoes, I’m also discovering them again and have become slightly obsessed. Keep up the fantatic work!
Bianca says
Delicious but am I the only one whose Chickpeas started to explode when you take them out the oven!
Cassie says
My husband and I loved this chickpea recipe and the sunflower chickpea sandwich (the sunflower seeds are great in it). The garlic dill sauce is awesome. We are loving the use of chickpeas and the fact the vegan recipes are accessible for our skills. Your website is a go to for us now as we have tested several of your recipes with success. We would love to see a vegan mushroom stroganoff recipe!
Maria says
Those chickpeas were SO addicting! I used this recipe as a pita sandwich with some homemade pita bread and it was amazing and filling. Also between homemade pita bread and homemade chickpeas (not canned) I had plenty of food for dirt cheap! This will definitely be a new go to recipe for me.
Kathryn Tate says
Oh!!! Wow, this and all of Dana’s salads are so enjoyable.
Thank you Dana for making my life better. I eat like a king now.
Katie says
I made this last night and it was fantastic! The perfect amount for 2 people, and as always, your dressing was on point! I can’t wait to make it again – this is all simple stuff I always have in the kitchen or the garden!
Kris says
Delicious and filling. The whole family enjoyed it. This is the third recipe I’ve tried from your site and I am now hooked! I’ve subscribed and I’m about to order a cookbook.
Thank you!
brei says
This.recipe.is.everything!!! Minor change that I did, because I am not vegan, is make a taziki sauce as the dressing. You can use nonfat greek yogurt to do this (use google) and it turns out fantastic. I am a huge
mediterranean food eater and this salad satisfies my craving without having to eat pounds of pita bread and yellow rice. Tastes meaty flavorful and fills me up!
Cathy says
Made it with kale! Might make 50 percent more dressing next time to dress the heartier kale. Turned out even better than it looked and I thought it looked pretty good.
Liz says
This is my favourite salad recipe at the moment! Love it :)
Meg says
This my go-to lunch–super flavorful, fresh, and easy to make a big batch of the chickpeas (I double the recipe) to last almost all week. And the hummus salad dressing? I’m using that ALL the time now.
Olivia says
Excellent recipe. I loved the dressing. I also added chopped dates and avocado and replaced the parsley with cilantro. One of the best salads I’ve ever had. :)
Ana @ Ana's Rocket Ship says
I’m definitely going to be making this soon. VERY SOON. I love how I can eat it twice but only have to make it once :D
Jacqueline says
Lovvveeee this salad. I’m a huge meal prepper and am always looking to add a new recipe to my staples each week. This salad will remain on my weekly prep, due to the fact that it is super filling and my husband wasn’t annoyed about the lack of meat haha. I baked the chickpeas without smashing any for about 18 min and they were perfect. I added extra dill to the dressing and used olive oil spray for the pita chips.
Ashley says
Made this for dinner tonight and it was SO delicious! (Just like everything else of yours that I’ve ever made) All of the flavors work together so well!
I have to admit, I’ve been a chickpea skeptic because some vegan recipes that use them for protein that I’ve tried have been so bland, but this wasn’t the case at all!
Thanks for a great recipe!
P.s. I’m from southern Oregon and if you want to be BFFs, I’m so down.
Dr. Alison says
Thank you for providing me and my family (and my patients) with an excellent resource for healthy recipes. PS..I LOVE your vegan truffles!
Alyssa says
This came together quickly and my husband and I quite enjoyed it
Ashley says
Uh, YUM! We absolutely loved this salad! I added a little bit of hummus, kalamata olives, and pickled onions on the side (we were starving), but this was a great dinner! I found that roasting the chickpeas for 20 minutes was the perfect length, just like you mentioned. We will definitely have this again!
Clary says
This salad is a showstopper: simple & quick but so tasty and with so many complex flavours. After a week of eating bread and junk food leading up to exams at school, it felt so good to fill myself with greens, hummus and chickpeas :) I used kale for the salad and added a 1/4 tsp of cayenne to the dressing instead of the dill. It was filling and extremely tasty. I adore Minimalist Baker and can’t wait to buy a copy of your cookbook in the spring. Thank you Dana (and John) :)
Moran says
This looks delicious (as always..)!
You should totally come visit Israel with your food style.
Give me a shout when you do.. :)
Carol T. says
Thanks for another home run, Dana. This made a really tasty, simple and light dinner. And the dressing — super fast and delightful — as were the pita chips. I’ll be making the dressing and chips again just to keep on hand. My husband wants the chips to snack on with hummus.
Bettina Lörincz says
This is mega delicious! I just had it for lunch! My bf and I both loved it and will be definitely making it soon again.
Val Riley says
Outstanding! Made it twice so far, obsessed with it. Thank you so much for such a healthy, tasty idea.
Tracy says
This salad was outstanding!
AD says
Made this yesterday and it was fantastic! Thank you!
Kimberly says
Hi. I have one child who is allergic to chickpeas ( he has always been a trouble maker). Do you know of a good substitute? Cannilini perhaps?
Barb Bowen says
made this salad and loved it. My only problem is the chickpeas. They were not crunchy.. I made as directed.. even put them back in oven..but was afraid to burn them..any suggestions?Love your blog!
Kay says
Yum! My husband and I made these last night – delicious and very easy to make. We didn’t have dill so just used some more parsley in the dressing. I’m really loving your blog – great kitchen inspiration!
Jule says
Fantastic! So flavorful – even my toddler couldn’t get enough of the chickpeas!
Gina says
Oh my gosh!!! I made this AND the lentil dip, and they are both SO delicious. roasted chickpeas are amazing!!!! I added feta and mushrooms to this for fun, and I loved every second. I thought this might be yummier with a tzatziki dressing, but the hummus dressing was a huge hit. Adding this into the regular rotation, and can’t wait to try it with guests.
Susan says
What quantity of chickpeas would we use if using cooked/ dried beans?
About 1 1/2 cups cooked chickpeas.
Rachel says
I’ve been meaning to make these chickpeas for a week and a half and finally did this morning and I’m IN LOVE. I put chickpeas in my salad everyday, but just plain, straight from the can and now I don’t think I can ever go back. So yummy and want to add this spice mix to everything!!
Kate says
10/10…A new fave we’ll make regularly! Lebanese husband approved…this was unbelievably delicious!
Sophie says
Hi Dana!! As I’m drooling over thins amaaaazing site!! Your content is so professional and appealing- I was wondering what you use for editing and how long does it take you (about) to edit a photo for the blog? Thanks:)
Hi Sophie! I use photoshop and I spend anywhere from 1-5 minutes per photo.
Jane says
You did it, again! This salad is delicious and filling, my husband and i loved it! Thank you, Dana!
Ivy says
Anxious to try this. What do you do with the half of the chickpeas that you mash? It’s not clear. Where do they go? Thanks!
You bake them all together! And the smashing is optional.
Ivy says
Got it. That is what I ended up doing. This recipe is awesome. I will certainly make it again. Thanks!
Nicole Lortie says
I did it yesterday and we loved it. It was really good and I like the idea of the vinaigrette without oil with the hummus.
C. Marie says
I am so glad this salad exists! Chickpeas are a favorite of mine, and here they are, roasted and seasoned with some of my favorite spices.
Carrie says
Just curious – I noticed that each serving has 17.5 grams of fat, but can’t figure out where it comes from. I don’t see any fat-laden ingredients, except the tablespoon of olive oil – would it be from a store-bought hummus? It does look delicious!
Poppy says
A tablespoon of oil has 14 grams of fat. That’s what’s holding me back from making this recipe. Not sure how to roast chickpeas without any oil. I’m not that experienced of a cook so any ideas would be appreciated :)
A concerned biochemist says
Hi Poppy,
You can roast chickpeas without oil, any water would help the spices to stick. They would be less crispy and you may need to slightly decrease the cooking time.
That being said, the human body needs fat to function, and this recipe (when using the olive oil) has the ideal ratio of fat to protein and carbs. Most nutritionists suggest the following:
Carbohydrates: 45-65% of calories
Fat: 20-35% of calories
Protein: 10-35% of calories
This recipe has 17g fat, which at 9 calories per gram is 153 calories fat, or 35% fat. The carbs are 49% of the calories and protein makes up the remaining 16%. The recipe is very well balanced and I would keep the olive oil, it has been credited with healthy hair, nails, heart and digestive system!
Meaghan says
Fixed this salad this week and it was a huge hit. Thank you!!
Michaeleen says
curious if I double the chick peas to bake, could the other batch be stored for a few days? Sounds very yummy, I am going to give it a try.
Yes! They store well in the fridge. They do get a little on the soft side, but still delicious!
Cassie says
Ooh, cannot wait for the bonus recipe, and cannot wait to try this salad!
Caroline Juskus says
Yay i have everything but the dill so will be making this tonight! Thank you!
KJ says
Straight to my heart with Shawarma!! Detroit has so many fabulous middle eastern restaurants but I can’t eat the Shawarma since they are usually beef or chicken :( Definitely have to try this!
Amy | Lemon and Coconut says
Wow that’s such a stunner I mean could you make a more amazing salad? WOW again :)
Megan says
Dana! I literally said “I’m going to look up how to roast chickpeas on minimalist baker and this gem pops up! We had a different salad and topped with the roasted chickpeas! Delicious! Even the husband love it! Said it taste exactly like shawarma! Thanks for all your awesome recipes!! ?? I refer to your site weekly and share constantly!
Tori says
Wow, what an epic salad! Love all those chickpeas!
Lisa says
How do you keep the chickpeas from exploding in the oven?? Every time I try to roast chickpeas they make a mess in the oven. Love your work. Thanks!
Hmm, mine never explode! Maybe reduce the heat?
Gemma says
Thanks for this recipe, it was incredible! My chickpeas also exploded, perhaps the heat was too high as you say. I wondered if it had something to do with the skins? Made for exciting cooking though!
Peanut Butter & Ellie says
Wow, I can’t wait to try this! It has all of my favorite salad ingredients: chickpeas, hummus, tomatoes, and greens.
Do you mind if I share the link on my blog for people to make for the week-long vegan challenge I’m doing for the veggie club at my school?
Thanks for all of your simple but fabulous recipes! xx
that’s fine!
Libby says
I love the versatility in this salad! All the colors and flavors and textures!
Samantha says
OMG this looks AMAZING! I was just about to look up what to make for tomorrow’s dinner when BAM this little beauty popped into my inbox. Happy Days! Can’t wait to dig in :D
amy says
HI….looks amazing….how long to roast the mashed up chickpeas?
Sharon says
Hi! I’m trying your recipe, but I don’t see how long the chickpeas need to stay in the oven. Guidelines please?
No worries! It’s been added. 20-22 minutes is my ideal time.
Emily @ RobustRecipes says
Looks delicious! I am in need of some serious greens!
Theresa says
Hi Dana, this looks amazing! But -I tried roasting chickpeas a few times according to your recipes and they turned out very dry and chewy. Any idea what I’m doing wrong?
Just bake for a little less time if you prefer them less dry! Shoot for 15 minutes and check from there.
NDG Susan says
How long do you bake the chickpeas?
That’s been added! Don’t know how I missed that. Depending on how crispy you like your chickpeas, anywhere from 18-25 minutes. I think 20 is the sweet spot. Good luck!
DessertForTwo says
You’re a genius! I love when you take my favorite flavors and make them vegetarian! High five! :)
Katrina says
There is so much flipping flavour in this!! I am in love girl! There’s something about spicy chickpeas on a salad with a creamy dressing that gets me super excited to eat! Also, side note: my husband and I are cooking our way through your first cookbook! We’ve made 5 recipes so far and have the sushi spring rolls on the menu for tonight! We’ve loved everything and are VERY excited for the new cookbook that comes out this year!
Nicole @ Young, Broke and Hungry says
oh yum! I’m always looking for ways to incorporate more roasted chickpeas into my meals.
Megan @ Skinny Fitalicious says
I will be trying this! I adore chickpeas and have been looking for ways to incorporate them into salads.
Tom ~ Raise Your Garden says
Well, I’m a gym teacher and I’m feeling a bit on the pudgy side so like many these days, I’m trying to eat healthier and incorporate chickpeas in my diet. (ok, my wife is, and no, I’m not saying she is controlling but she has taken ice cream and chocolate out of my hands before.) So yes, I feel like I should be a better example to my students. Plus………..you’re saying this salad stores nicely in the fridge for a few days which is ideal since my lunches are packed everyday by my wife. School lunches = icky.
krystal says
I don’t think it’s too crazy-pants to say my life was CHANGED by roasted chickpeas. They are so crunchy and YUM!! Looking forward to trying this with the batch of chickpeas I just slow-cookered.
Kelsey M says
Yum! I love adding chickpeas to salads for some delicious heartiness!