Friday, March 8, 2013

Balsamic Roasted Chickpea Salad

First, roast the chickpeas.
All you need is a toaster oven, 1 can (no salt) garbanzo beans drizzled in lightly in olive oil, balsamic, salt/pepper. I roasted it @450 convection bake. Watch until a few start to pop, and the skin is somewhat crunchy. 

Plate full of rinsed/washed fresh kale
chopped avocado

For the dressing:
50/50 parts olive oil and balsamic vinegar
1 medium minced garlic clove
1/2 tsp nutritional yeast
1/2 tsp tahini
A few drops of Bragg's Liquid Aminos
a pinch of cumin, salt, pepper

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