Mixed Green Salad with Apples, Toasted Chickpeas and Pepitas

225 Magazine

1 can of chickpeas (garbanzo beans)

2 Tbsp. olive oil

¼ tsp. salt

¼ tsp. cumin

¼ tsp. onion powder

¼ tsp. garlic powder

Pinch paprika

1 Tbsp. honey mustard

¼ cup apple cider vinegar

1/3 cup vegetable oil

1 large red apple

1 large Granny Smith apple

¼ cup dried cranberries

1 bag mixed baby greens

¼ cup toasted walnuts

¼ cup toasted pepitas

Preheat oven to 400 degrees. Drain and rinse the chickpeas.

Pat the chickpeas dry and place them into a bowl.

Toss them with the olive oil, salt, cumin, onion and garlic powder and paprika. Place them onto a baking sheet and roast them for 10 to 12 minutes until golden and crispy. Remove them from the oven and allow them to cool completely. Store in an airtight container. These may be made a day ahead.

Roasted and toasted!

In a small mixing bowl, whisk together the honey mustard, cider vinegar and vegetable oil.

Core and slice the apples and place them into the dressing along with the dried cranberries.

I got a little worried here, and I think that if I made this again I might dice the apples rather than slicing them.

Before serving the salad, toss the apples, cranberries and dressing along with the mixed greens together until well combined. Top salad with the toasted chickpeas, walnuts and pepitas. Serve salad immediately. 

Served with some leftover Butternut Squash Soup!

My Rating: 4/5 "This is just so pleasant to eat. The dressing is really tasty, and the nuts and pepitas add nice earthy undertones. The spice blend on the chickpeas is really to-die-for, although it loses a lot of its potency during the toasting process. That said, you'll like yourself for eating this even if it isn't the most low-calorie salad."