Crispy Chickpea Salad

A savory side dish with a variety of textures, this salad will be on your table through the spring and summer. It’s cooling to the body and so satisfying with tons of protein.

Makes 2-3 servings

Ingredient List:

• ½ cucumber, quartered and sliced
• 10-12 cherry tomatoes, halved
• ½ bulb of fennel, diced
• 1 orange, peeled and diced
• 1 cup cooked or canned chickpeas (if canned, rinse and drain)
• 2 tablespoons arrowroot powder
• ¼ cup extra virgin olive oil, plus more
• Juice and zest of ½ fresh lemon
• Sea salt
• Cracked black pepper ½ cup chopped fresh mint

Step By Step Instructions:

Combine all the vegetables and orange in a mixing bowl and set aside.

For the chickpeas, toss them with arrowroot to coat and gently toss them in a strainer to remove excess arrowroot.

Place the olive oil in a skillet over medium heat and then the oil is hot, cook the chickpeas until golden brown and crisp, about 5 minutes, tossing gently as they cook to ensure even browning. Transfer to a paper lined plate to cool for a few minutes.

Toss the vegetables with the chickpeas, a splash of olive oil, the lemon juice, zest, salt, pepper and mint.

Cook’s Tip: I used black chickpeas in this recipe because they are completely unique and delicious. If you can find them, give them a try. Soak them for an hour with baking soda; drain well cook for an hour until soft with 3 parts water to 1 part beans.