This Thanksgiving, a definite must for me is to have a big bowl of salad on the table. Salad? It won’t be the centerpiece, but some of my favorite dishes always include greens. There’s something so satisfying about fresh veggies, especially when it includes colorful salad greens like Red Romaine. It’s part of my Eat-the-Rainbow plan, where I eat from the most colorful fruits and vegetables. The darker the greens, the more antioxidant power I’m adding to my plate–and that means stronger eyesight, better gut health, and better heart health. Plus, you can’t beat the flavor!
Which is why I just love this new salad–Roasted Chickpea Salad with Ranch Dressing. It’s an extra special salad that I save for special occasions because it’s a little richer in fat. If you’re trying to lose some weight, feel free to leave out the avocado. It will still be plenty creamy with our luscious ranch dressing.
My favorite part of this salad are the roasted chickpeas. You might find them at your grocery store. But if you want to skip the oil and higher fat, you can roast your own. It is so easy to do. Just lightly drain a can of garbanzos and add to a small mixing bowl. Stir in some seasonings like onion and garlic powders, basil, and a little salt. Dump the seasoned chickpeas onto a baking sheet lined with parchment paper. Bake for about 30 minutes in a 400 degree oven or until the chickpeas are slightly brown and crispy. Halfway through the baking, stir the chickpeas to prevent clumping. And be sure to keep an eye on them, so they don’t burn. Though one time, they got away from me. But, believe it or not, they still tasted good. My guys just loved them!
Chickpeas are definitely a much-used bean in New Start cooking. They are well known as a super-food because of its many health benefits. Like many other beans, chickpeas are high in fiber. Studies show that people who eat a high-fiber diet (25-40 grams daily) have lower blood sugar levels. You can also prevent or reverse type 2 diabetes with a high fiber diet. This wonderful bean also contributes to better heart health–once again because of the fiber along with its rich amounts of potassium, vitamin C and vitamin B-6.
How can you miss on a salad with so much going for it? I hope it will find its way to your holiday table this year!
Roasted Chickpea Salad with Ranch Dressing
Ingredients
- 1 15 oz can garbanzos drained
- 1 tsp salt
- 1/2 tsp basil
- 1/2 tsp garlic powder
Tossed Salad Ingredients
- 5 cups Red Romaine lettuce chopped
- 1 cup cucumbers chopped in large pieces
- 1 cup shredded carrots
- 4 Roma tomatoes chopped
- 1 cup avocado pieces chopped (opt.)
Instructions
- MAKE ROASTED CHICKPEAS: Preheat oven to 400 degrees. Drain and rinse chickpeas. Mix chickpeas in a small bowl with 1 teaspoon of onion powder, 1/2 teaspoon basil, 1/2 teaspoon garlic powder and 1 teaspoon of salt or salt substitute. Bake for about 30 minutes on a baking sheet lined with parchment paper. Cook until chickpeas are brown and a little crunchy. Halfway through baking, stir the chickpeas so they do not clump together. These can be made a day ahead to save time.
- In a large salad bowl, add lettuce, cucumbers, shredded carrots, tomatoes, and avocado. Toss together.
- Add the roasted chickpeas and mix together. Set aside.
- Add the ranch dressing to the salad and mix. Or you can put the dressing in a cruet or dressing container and let everyone add their own dressing to their individual salad bowls.
Notes
