Crunchy Chickpea Salad
This protein-packed, high-fiber chickpea salad helps stabilize blood sugar levels while satisfying cravings for crunch and flavor.
Servings: 4 servings
Ingredients
- 2 cups cooked chickpeas
- 1/4 cup water, divided
- 1 tbsp zaatar, divided
- salt & pepper, to taste
- 1/2 cup hummus
- 1/2 lemon, juiced, to taste
- 1/2 head icebergy lettuce, shredded
- 2 cup coleslaw mix
- 1/2 cup cilantro, chopped
- 4 oz whole wheat pita chips
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Add the chickpeas to the baking sheet. Drizzle with 1/4 of the water and sprinkle with 1/3 of the za’atar. Season with salt and pepper. Toss to coat. Cook in the oven for 25 to 30 minutes or until crisp and golden. Let cool.
- Meanwhile, in a bowl whisk together the hummus, lemon juice, remaining za’atar, and remaining water. Season with salt and pepper.
- Divide the lettuce, coleslaw, and cilantro evenly between bowls. Top with roasted chickpeas and pita chips. Drizzle the dressing on top. Season with salt and pepper, if desired. Enjoy!
Notes
Leftovers: Best enjoyed fresh. Refrigerate in an airtight container fo up to three days. Reheat the chickpeas in the oven or an air fryer.
Serving Size: one serving is approximately two cups.
More Flavor: Use arugula, kale, romaine, mixed greens, or collard greens instead of iceberg lettuce.