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Golden Turmeric Tahini Salad with Roasted Chickpeas

You might notice we love crispy chickpeas around here. We always have them on hand to use as protein-rich croutons, or as a quick snack while zooming, chatting, or gathering with friends. Here we’re tossing them in Golden Tahini and piling them onto a salad with quick pickled onions for a super bright and simple weekday meal.

Chef Tip: Pat the chickpeas dry before tossing them with oil and roasting so they get extra crispy.

Ingredients

  • 1 can of chickpeas, drained

  • 1/2 red onion, sliced

  • 5 tsp of Just Date syrup or honey

  • 2 tsp of ACV

  • Pinch of salt

  • Haven’s Kitchen Golden Turmeric Tahini

  • Greens of your choice

  • Half a cucumber, sliced

  • Garnish (optional) parsley, pita chips!

Steps

STEP 1

Preheat oven to 400 degrees

STEP 2

Drain your chickpeas, toss with olive oil and salt

STEP 3

Roast them so they are crisped up, but not totally crunchy, about 20 minutes

STEP 4

While the chickpeas are in the oven, make your quick pickle by combining onions with syrup, acv and salt in a little bowl

STEP 5

When chickpeas are finished, squeeze about 1/4 pouch of Golden Turmeric Tahini onto the sheet pan and combine with chickpeas while they are still warm

STEP 6

Grab a bowl, use your greens as a base, add cucumber, pickled onions, and your crunchy Tahini Chickpeas

STEP 7

Feel free to add more tahini, fresh parsley and pita chips!

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