Description
A delightful salad featuring crunchy roasted chickpeas and crisp mixed veggies, dressed with a savory peanut-lime dressing that adds a burst of zesty flavor.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups mixed shredded veggies (e.g., carrots, cabbage, bell peppers)
- 1/2 cup fresh herbs (e.g., cilantro, parsley)
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the rinsed chickpeas on a baking sheet, ensuring they are in a single layer. Season them with salt and pepper. Roast for 20-25 minutes until crispy and golden brown.
- In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, honey (or maple syrup), and olive oil until smooth.
- In a large mixing bowl, toss the roasted chickpeas with the shredded veggies and fresh herbs.
- Drizzle the peanut-lime dressing over the salad and toss to combine, ensuring everything is well coated.
- Serve immediately or chill in the refrigerator for later enjoyment.
Notes
For added crunch, top with extra roasted chickpeas or sesame seeds. Can be served as a main dish or side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg