PAN SEARED CHICKEPEA SALAD
Prep Time: 5 min
Cook Time: 10 min
There is nothing tastier then a spiced crunchy chickpea….and then toss it in a salad? Oh my!!! This salad is so full of yummy flavors you will feel like so incredibly satisfied that you will have it AS your meal!
INGREDIENTS
· 2 strips turkey bacon
· 2 teaspoons coconut sugar
· 2 eggs, hard (or medium) boiled, then quartered
· 1 tablespoon avocado oil
· 2 tablespoons garlic, thinly sliced
· 1 can low sodium chickpeas, drained
· 2 teaspoons smoked paprika
· 1/2 teaspoon cayenne
· 1/2 teaspoon cinnamon
· sea salt & pepper to taste
· 2 cups romaine
· 2 cups Kale
· pinch of sea salt & pepper
· 4 tablespoons Walden Farms vinaigrette
DIRECTIONS
Set oven to broil.
Place turkey bacon on baking rack or a baking tray. Sprinkle coconut sugar on the strips, then roast in the oven for 8 to 10 minutes until the outside edges are dark and crispy.
Set a frying on low-medium heat. Once hot, add garlic slices. Cook for about 2 to 3 minutes, continuously stirring, until the garlic becomes slightly brown.
Increase the heat to medium-high and add the garbanzo beans, remembering to continuously stir. Cook for 2 minutes then add paprika, cayenne, cinnamon and sea salt & pepper. Stir and gently toss the skillet to mix the chickpeas in the seasonings. Continue cooking for an addition 4 to 6 minutes, until the outside is well cooked.
Meanwhile add the 4 cups Romaine to a bowl, add all the ingredients, toss and add Walden Farms Vinaigrette or your favorite dressing!
MACROS
Serving size 2 large salads
CalorieS 435
Fat 16g
Fiber 9g
Carbohydrates 48g
Protein 22g
Sugars 12g
Sodium 362mg