I know I’ve stated this before, but we’ve been eating a lot of salads lately. But not just lettuce salads. In fact, I don’t think that any of the salad we’ve had recently have had any lettuce in them.
However, these meals have not all been successes, even with my healthy-eating husband.
On the contrary, most of them haven’t been so great. (At least not the quinoa salads) I’ve been getting remarks like “it’s not bad” or my favorite, “I can tell this is really healthy“. Yep, that’s the comment I received last night. Hey, at least he ate it.
Anyway, I think I’m done with quinoa salads. I love quinoa and think it’s great, but maybe it should just be saved for hot foods (like in place of rice).
That brings me to this salad.
After all those quinoa salads, I don’t know why I was still in the mood for more salad. Perhaps it’s because of the hoooooot weather. I just don’t want any hot food.
Anyway, I decided to take the plunge on this one. I really wanted to like the salad, but after I started making it, I figured I wouldn’t. Once I saw the chickpeas in the bowl and realized, “hey, I’m making a chickpea salad” I just knew it wasn’t going to be good. I was pretty darn sure that I was going to need a back-up lunch option.
However….I was shocked at how much I actually liked this salad. I love the nutty texture and flavor the cashews give it.
I know, a chickpea salad doesn’t sound very appetizing. But trust me on this one, it’s great. After all, I spared you all those so-so “healthy” quinoa salads, didn’t I?
Now to try it out on the hubby….
UPDATE: Check the comments to see the hubby’s take on this salad!
Chickpea Salad with Roasted Carrots and Cashews
Adapted from: Everyday Reading
Yield: 2-3 main dish servings
For the salad:
1 can chickpeas, drained and rinsed
1 1/2 cups carrots, sliced at an angle
1 cup baby bella mushrooms, sliced
1/2 chicken breast, raw (I actually cooked the whole breast and saved half for another meal)
2 teaspoons minced garlic
1 teaspoon cumin
1/2 cup cashews
1/3 cup chopped white cheddar cheese
1/2 teaspoon salt
2 Tablespoon cilantro, chopped
For the dressing:
1/2 teaspoon garlic
1 Tablespoon apple cider vinegar
1/2 teaspoon spicy brown mustard
1/2 teaspoon cumin
1/4 teaspoon honey
2 Tablespoons olive oil
1.Toss the chicken, sliced carrots, mushrooms, garlic, and cumin on a parchment lined baking sheet. Bake for 25-30 minutes at 400°, or until veggies are tender and chicken is cooked through. (I used my little electric toaster oven and it worked great). Cool.
2. For the dressing: Meanwhile, in a medium bowl, combine garlic, salt, vinegar, mustard, cumin, and honey. Stir in olive oil. Add chickpeas, cashews, cheese, and cilantro.
3. Once chicken is cooled, cut into bite size pieces using kitchen shears. Add chicken and veggies to chickpea salad and toss to combine and coat everything with dressing. Serve warm (or room temp).