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Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas

Course Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Occasion Summer Salads
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

Sweet Crispy Chickpeas:

  • 1 1/2 cups chickpeas, canned rinsed and drained
  • 2 tsp oil
  • 1 tbsp honey
  • 1/2 tsp cinnamon ground
  • 1/4 tsp salt kosher

Lemon Poppy Seed Dressing:

  • 1/2 cup yogurt Greek; plain, non-fat
  • 1 lemon zested and juiced
  • 2 tbsps milk low fat
  • 2 tbsps honey
  • 1 tbsp apple cider vinegar
  • 2 tsp poppy seeds
  • 1/4 tsp onion powder
  • salt kosher; to taste

Salad:

  • 5 ounces mixed greens baby
  • 1 cup asparagus roasted, steamed or raw; chopped
  • 1 cup strawberries quartered
  • 1 cup blackberries
  • 1 cup quinoa cooked
  • 3 ounces feta cheese cubed or crumbled

Instructions

Sweet Crispy Chickpeas:

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Place the rinsed chickpeas on a clean towel and pat dry. It's important to get as much moisture off of them as possible so that they get crispy.
  3. In a bowl toss together the chickpeas, oil and salt.
  4. Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside.
  5. Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the oven.
  6. In the same bowl stir together the honey and cinnamon, then add in the roasted chickpeas and toss together until coated.
  7. Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.

Lemon Poppy Seed Dressing:

  1. In a small bowl whisk together all of the dressing ingredients until smooth.
  2. Store the dressing in an airtight container until ready to serve.

Salad:

  1. Place the mixed greens in a large serving bowl.
  2. Top the greens with the asparagus, strawberries, blackberries, quinoa and feta.
  3. Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.