30 minutes (if roasting your own chickpeas)
Feel free to use plain, cooked chickpeas or store-bought roasted ones (I like Saffron Road brand)
1 large salad
For the roasted chickpeas:
1 1/2-2 cups cooked chickpeas
1 tablespoon coconut oil
1/4 teaspoon each: cumin, coriander, garam masala, garlic powder, smoked paprika, salt
1/8 teaspoon each: turmeric, cayenne, cinnamon
For the salad:
juice from 1/2 lime
dash of salt and cumin
2 cups chopped kale
1 peach, diced
1 stalk celery, diced
1/2 cup roasted chickpeas
2 tablespoons raisins
2 tablespoons pistachios, chopped
1. To roast the chickpeas: Preheat oven to 425 degrees F. Dry the chickpeas well. Toss them in a roasting pan with the oil and spices. Bake for 20-30 minutes, or until brown and crunchy, stirring after 10 minutes.
2. For the salad: In a bowl, mash the avocado with a fork with the lime, salt, and cumin. Then mix in the kale and really work it into the avocado mixture.
3. Once the chickpeas are finished, add the remaining salad ingredients and about 1/2 cup chickpeas to the kale.
This recipe is easily doubled or tripled to serve more.
You can flavor the chickpeas with any spice you like.