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Roasted Chickpea-Romaine Salad
Recipes
Roasted Chickpea-Romaine Salad
8 servings
55 minutes total (Active 10 minutes)

Ingredients

  • 2 cans chickpeas (15–16 oz each)
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 medium red (or yellow) bell pepper
  • ¾ cup Parmesan peppercorn dressing
  • 4 cups chopped romaine lettuce

Steps

    1. Preheat oven to 400°F. Drain chickpeas. Combine in medium bowl: oil, chili powder, salt, and pepper until blended. Add chickpeas and toss to coat.
    2. Spread chickpea mixture on baking sheet in single layer; bake 35–45 minutes until chickpeas are crispy. Cool to room temperature. Chop bell pepper (¾ cup).
    3. Transfer chickpeas to mixing bowl; stir in peppers, dressing, and romaine, and toss to coat. Serve.

Amount per ⅛ recipe serving: Calories 270, Total Fat 18g, Sat Fat 3g, Trans Fat 0g, Chol 5mg, Sodium 620mg, Total Carb 24g, Fiber 6g, Sugars 5g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%