Spring Chick Pea Salad with Toasted Almonds and Peppers

We’re getting into salad season! If you’re craving something fresh and colorful, this salad not only looks festive but is very satisfying with the combination of textures. I added some roasted cauliflower but it’s just as good without it. Enjoy by itself (chick peas are a great source of protein) or as a side dish.

Spring Chick Pea Salad with Toasted Almonds and Peppers:

2 14 oz. can chickpeas, rinsed and drained
2 peppers, orange and red or yellow
1/2 cup cilantro, rinsed, dried and minced

2 scallions, including the white parts, washed, dried and very thinly sliced
2 Tbs maple syrup

Zest of one large lemon
Juice of 1/2 large lemon

1/2 tsp kosher salt, more to taste
1/4 cup slivered almonds, toasted
1/4 cup golden or black raisins

In a large bowl, combine the prepared chick peas, peppers, cilantro and scallions. Stir to combine.

Add the zest, salt, lemon juice and maple syrup. 
Stir to fully coat the chick peas and pepper mixture.

Add the raisins and toasted almonds right before serving.

Makes about 1 quart.


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