Fall Chickpea Garden Salad

This fresh salad side is in keeping with the holiday, with its fall-inspired seasoning on the chickpeas. The crisp, creamy and crunchy elements to this dish make for a diverse and interesting texture profile, and the flavors just mesh well together. Keep a light hand on the cinnamon and nutmeg, as these seasonings can go a long way.

Adapted from Skinny Taste.

-2 avocados
-2 roma tomatoes
-1 small cucumber
-1 can chickpeas
-pinch cinnamon
-pinch nutmeg
-pinch cumin
-salt and pepper
-splash red wine vinegar

Drain chickpeas, then spray with cooking spray and toss with cinnamon, nutmeg, cumin, salt and pepper. Bake at 400 degrees for about 30 minutes, turning half-way. Quarter and slice cucumber, then slice tomatoes and avocados. Add all to serving dish, then mix a touch of red wine vinegar with salt and pepper and drizzle over the top.



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