Spring Salad with Roasted Chickpeas

Whenever warmer weather rolls around I start craving for fresh, raw, crunchy foods. There is nothing that says spring more like a colorful salad full of fresh produce. This versatile salad can be used as as side to a balanced meal, or created into balanced meal itself. With a few additions of more protein (shredded chicken, grilled shrimp, more beans, or grilled tofu) and a little more carbs (toss in some quinoa, or pair with a slice of toasty sourdough bread) this salad goes from side dish to main meal.

Ingredients:

• Spinach

• Spring Mix

• English Cucumber

• Celery

• Strawberries

• Blueberries

• Pistachios (toasted)

• Chickpeas/Garbanzo Beans (roasted)

• Fresh sourdough croutons (optional)

• Strawberry Balsamic Vinaigrette (see below for recipe)

To be honest, I didn’t measure amounts of this salad, just tossed the above ingredients together. Below is a run down on how to make the roasted chickpeas, homemade croutons, and strawberry balsamic vinaigrette.

Spring or Summer Salad with fresh berries, roasted chickpeas, pistachios, and sourdough croutons.

Roasted Chickpeas:

Ingredients:

• 1 can of Chickpeas / Garbanzo Beans

• 2 Tbsp. Olive Oil

• Salt, to taste

• Pepper, to taste

• Optional spices or herbs: chili powder, paprika or smoked paprika, garlic powder, curry powder, cumin, rosemary, thyme, or other favorite spices and herbs.

Directions:

• Set oven to 400 degrees.

• Rinse 1 can of garbanzo beans/chickpeas in a strainer under running water.

• Shake as much excess water off as possible from chickpeas.

• Spread chickpeas on a clean kitchen towel or baking sheet.

• Using towel or paper towel, gently pat dry any excess water from the chickpeas (this helps them get toastier in the oven)

• Transfer chickpeas to a dry baking sheet.

• Drizzle olive oil over the chickpeas. Add salt, pepper, and any other spices you might be using. Using clean hands, toss to mix ingredients.

• Roast in oven for 30-35 mins, tossing pan or flipping with spatula every 10 min.

• Let chickpeas cool thoroughly before placing in airtight container or adding to salad.

Homemade Croutons

Ingredients:

• Sourdough bread of choice (I used a local bakery’s salted rye)

• Olive oil (~1-2 tbsp. Depends on quantity of croutons making)

• Salt, to taste (~1/2 tsp)

• Pepper, to taste (~/1/4 tsp)

Directions:

• Set oven to 350 degrees.

• Cut 1-4 slices of sourdough (depends on how many croutons you want to make) into ~1/2-1” x 1/2-1” squares.

• Add sourdough squares to baking sheet. Add olive oil, salt, pepper and gently toss to combine and thoroughly coat croutons with other ingredients.

• Bake for 8-12 min, or until bread is golden and slightly crisp. Check frequently to avoid burning!

• Let cool completely before storing in airtight container. The croutons will get crispier as they cool and sit.

Strawberry Balsamic Vinaigrette

Ingredients:

• 3 tablespoons balsamic vinegar, or 1 tablespoon balsamic reduction/glaze

• 1-2 tablespoons apple cider vinegar (see note)

• 1/4-1/3 cup olive oil

• 1 teaspoon dijon mustard

• 1.5-2 tablespoon strawberry jam (or could sub a different flavored jam)

• Salt and pepper, to taste

• Note: I used balsamic reduction and ended up adding 2 tablespoons of apple cider vinegar in addition.

Directions:

• Using a whisk, or mason jar, combine all ingredients and whisk or shake to combine.

• Feel free to add additional olive oil if you prefer a thinner/runnier dressing. This dressing was a thicker balsamic vinaigrette.