roasted chickpea salad

hot flash cook

Hot Flash Cook Roasted Chickpea Salad

serves 4

ingredients

• 2 cans (15 oz each) chickpeas, drained and patted dry
• 2 tablespoons olive oil

  heart health
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

  hot flashes & night sweats
• Salt and pepper to taste
• 2 cups fresh spinach
• 3 cups arugula
• 2 cups mixed salad greens (romaine, radicchio)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cucumber, diced
• ¼ cup crumbled feta cheese
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil

  heart health
• 1 tablespoon whole-grain Dijon mustard
• 1 clove garlic, minced

method

1. Preheat oven to 400°F.
2. Toss chickpeas with 2 tablespoons olive oil, paprika, garlic powder, cayenne, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until crispy and golden.
4. Cool chickpeas for 5 minutes.
5. Whisk together vinegar, 2 tablespoons extra-virgin olive oil, mustard, and minced garlic for dressing.
6. Combine spinach, arugula, mixed greens, tomatoes, onion, and cucumber in a large bowl.
7. Top with roasted chickpeas and feta.
8. Drizzle with dressing and toss gently.
9. Serve immediately.