Cajun Roasted Chickpea Salad

Dinner, Lunch, Main Dish, Vegan

This Cajun Roasted Chickpea Salad is a bold and delicious salad.  The Cajun seasoning really delivered the heat, and this salad was full of flavor with ingredients like fresh arugula and baby spinach, cherry tomatoes, roasted chickpeas and zucchini.  The salad was topped with a creamy tahini dressing.

 


Cajun Roasted Chickpea Salad

Ingredients:
1 package of arugula and spinach, stems removed
1 15oz. Can of chickpeas, drained and rinsed
1 pint of cherry tomatoes, halved
1/2 cup of quinoa, dry
1 zucchini, quartered
Spicy Chickpeas
1 tablespoon of olive oil
1 teaspoon of Cajun seasoning
1 teaspoon of onion powder
1 teaspoon of smoked paprika
1 teaspoon of Italian seasoning
Directions:
-Preheat the oven to 450F degrees and line a baking sheet with parchment paper. Set aside.
-Add rinsed and drained chickpeas to a bowl. (Make sure to air dry the chickpeas).
-Sprinkle seasoning over chickpeas along with 1 -2 tablespoons of olive oil. Combine well then arrange in a single layer on a baking tray. Roast chickpeas for about 25 minutes until golden brown. Toss once or twice during roasting time.
Prepare your favorite dressing, then set aside.
-In a medium size bowl, add arugula and spinach, cherry tomatoes, zucchini, crispy chickpeas and quinoa. Toss to combine.
-Drizzle with your favorite dressing, then toss salad again gently. Serve and enjoy.

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