Description
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
For the Salad:
4 cups fresh spinach
1/4 red onion, thinly sliced
1/4 cup cucumber, diced
1/4 cup cherry tomatoes, halved
For the Lemon Drizzle:
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
Salt and black pepper to taste
Directions:
Preheat oven to 400°F (200°C).
In a bowl, toss chickpeas with olive oil, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Spread the chickpeas in a single layer on a baking
sheet.
Bake for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
While the chickpeas are baking, prepare the salad by tossing spinach, red onion, cucumber, and cherry tomatoes in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to create the lemon drizzle.
Once the chickpeas are crispy, remove from the oven and let cool slightly.
Drizzle the lemon dressing over the salad, top with crispy chickpeas, and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 300 per serving Servings: 4 servings
