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INGREDIENTS
- 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.
INSTRUCTIONS
- 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.
- Mix all ingredients together in a blender or sealed jar until creamy
- Add all ingredients to a bowl, min in dressing. Enjoy!
