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Roasted Chickpea Spring Salad

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Ingredients
  

roasted chickpeas

  • 1 can unsalted chickpeas, drained
  • 1 teaspoon granulated or powdered garlic
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil

salad

  • 3 cups spring mix (mesclun)
  • 1/2 cup roasted chickpeas
  • 1/4 cup thinly sliced radishes
  • 1/3 cup frozen peas
  • 1/3 cup feta crumbles
  • 2 tablespoons roasted pumpkin seeds (optional)

dressing

  • 1/4 cup orange juice
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried basil or 1 teaspoon freshly chopped basil
  • 1/3 cup olive oil

Instructions
 

roasted chickpeas

  • Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.
  • Lay chickpeas on paper towels and gently pat dry.
  • Transfer chickpeas to a bowl. Add oil, salt and garlic. Stir.
  • Spread out into an even later over the parchment. Bake at 400 degrees for about 30 minutes or unil firm. Set aside to cool.

dressing

  • Whisk together orange juice, mustard, vinegar and basil. Slowly whisk in oil. Stir again before serving.
  • Plate greens, top with chickpeas, radishes and peas. Drizzle with dressing. Sprinkle with feta and pepitas.