I’ve always loved having a cold salad with a few hot ingredients mixed in. Usually I’d settle for that being warmed grilled chicken or tofu, but once sweetgreen introduced me to their umami flavored warm chickpeas I’ve had a hard time going back to the cold ones. My favorite salad of theirs is from the fall menu is the Curry Cauliflower with the hot chickpeas in them. Made my own version to top my homemade salads with (only 3 ingredients) – chickpeas, olive oil and curry powder.
- 1 can chickpeas
- 1 TBS olive oil
- Curry powder
- Pre-heat oven to 400 F
- Rinse can of chickpeas
- Line baking sheet with parchment paper or aluminum foil
- Coat chickpeas evenly with olive oil
5. Add curry powder
6. Bake for 20 minutes
*Enjoy! Serve with salad immediately or place in airtight container to be eaten at later time.