Ingredients
Roasted Chickpeas
- 1 14oz Can Chickpeas drained, rinsed, and patted dry
- 1 Tablespoon olive oil
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon Ground Cumin
- 1/4 Teaspoon chili powder
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper
Creamy Cilantro Dressing
- 1/2 Cup raw cashews
- 3/4 Cup filtered water
- 3 Tablespoons Fresh Lemon Juice
- 2 Cloves garlic peeled
- 1/2 Cup Cilantro
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Freshly Ground Pepper
Servings: people
Instructions
Creamy Cilantro Dressing
- Place the raw cashews in a bowl. Pour one cup of boiling water over the cashews and allow them to soak for at least 45 minutes.
- Once the cashews have been soaked, drain them and place them in a blender with 3/4 cup filtered water, lemon juice, garlic, cilantro, sea salt, and pepper. Blend until the dressing is creamy.
Spicy Roasted Chickpeas
- Heat the oven to 400 degrees F. Place the chickpeas on a large baking sheet and drizzle with olive oil and spices. Toss the chickpeas until they are evenly coated with spices.
- Roast the chickpeas for 12-15 minutes, or until they are sizzling and golden-brown in color. Set aside.
Salad
- Place chopped romaine, radishes, cucumber, and avocado in a salad bowl. Sprinkle the salad with roasted chickpeas and drizzle with cilantro dressing. Serve immediately.
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