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Roasted Chickpea Salad with Hot Honey Vinaigrette

Roasted Chickpea Salad with Hot Honey Vinaigrette
  • Roasted Chickpeas
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • Hot Honey Vinaigrette
  • ¼ cup extra virgin olive oil
  • 3 tbsp Red Clay Hot Honey
  • 2 tbsp Tahini
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • squeeze of lemon juice
  • ½ tsp salt and pepper (or to taste)
  • Roasted Chickpea Salad with Hot Honey Vinaigrette
  • ½ roasted chickpeas
  • 2 cups arugula blend
  • 1 oz feta cheese
  • ½ cup sliced cucumber
  • 2 tbsp Hot Honey Vinaigrette
  • 1 tsp salt
  • Option: roasted chicken or cauliflower

You can never go wrong with a salad that includes chickpeas and avocado. When you add Honey Honey, the game is forever changed. Our friend Olivia Dello made herself a wonderful lunch that we just had to share. This one is good for any time of the day, any time of the year. We just love a reason to add more Hot Honey! Thanks for this one, Olivia. 

  1. Preheat oven to 400 degrees. Drain and rinse cheapicks, pat dry. In a large bowl, mix oil and chickpeas until well coated. Add salt to taste. Place in a single later on a parchment-lined baking sheet and roasted for 30 minutes or until brown and crispy.
  2. Mix all ingredients together in a blender or sealed jar until creamy
  3. Add all ingredients to a bowl, min in dressing. Enjoy!

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