Moroccan Roasted Chickpea Salad
INGREDIENTS
•
For the chickpea and marinade:
•
2 tablespoons Soy Sauce (certified Gluten Free if necessary)
•
2 teaspoons Honey
•
2 teaspoons Cinnamon
•
2 teaspoons Paprika
•
2 teaspoons Cumin
•
2 tablespoons Extra Virgin Olive Oil
•
1/2 Lemon, juiced
•
Pinch of black pepper
•
3 cups cooked Chickpeas
•
For the salad:
•
5 cups Spinach leaves
•
1 large Sweet Potato, cubed
•
1/2 cup chopped Almonds
•
1/3 cup dried cranberries
•
5 oz goat cheese, crumbled
•
For the lemon vinaigrette:
•
1/2 Lemon, juiced
•
3 tablespoons Red Wine Vinegar
•
1 tablespoon Olive Oil
•
Pinch of salt and black pepper
ADVERTISEMENT