On Saturday when I came home from work and searched frantically for something to eat I found nothing healthy in my refrigerator. I hadn’t gone food shopping yet, that usually happens on Sundays and my fridge was looking somewhat scarce. I found some arugula and mesculine greens, tomatoes and some jalapeno hummus that I made earlier in the week. I wanted to make a wrap but was out of wraps. Then I thought “I guess I can make a salad”. But tomatoes, greens and a little hummus were not going to satisfy me, I needed something else. I didn’t feel like having tuna or cottage cheese on my salad. I looked in my pantry and chickpeas caught my eye. What if i made roasted wasabi chickpeas, used my jalapeño hummus leftovers and combined it all with my greens and tomatoes. Ah hah! A lightbulb went off. 
Roasting chickpeas is super easy and takes no time. Mix a little soy sauce and wasabi powder together in a small bowl. Add chickpeas to a preheated pan with olive oil, roast for a few min and add the wasabi mixture. Told you it was easy. If you need the exact measurements go to my recipes page Roasted Wasabi Chickpeas.
Start with rinsing chickpeas. I always rinse canned veggies to reduce the sodium content.
Mix soy sauce, ponzu sauce and wasabi powder in a bowl.
Saute chickpeas with a little olive oil until golden, then add the soy sauce mixture.
Cook for abut 2 min until all the sauce evaporates.
Its as simple as that.
Once I roasted some chickpeas I let them cool for a minute and then added them to my greens and tomatoes with a scoop of Jalapeno Hummus. For my Jalapeno Hummus recipe visit my Recipe Page by clicking here. For dressing I simple used oil and vinegar.
This salad truly came out delicious and it kept me going thru the day. I cleaned the entire house, did a bunch of laundry and prepared dinner and never thought about food.
Roasted Chickpea Salad
Lunch, Salad, Hummus, Chickpeas
Cooks in
Ingredients
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1 can chickpeas, drained and rinsed to reduce salt content
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1 tbsp reduced sodium soy sauce
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1/2 tbsp ponzu
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1 tsbp wasabi powder
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1 cup mesculine greens
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1 tomato, cut into chunks
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1 tbsp jalapeno hummus (or hummus of your choice)
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1 tbsp Olive Oil and 1/2 tbsp Vinegar for dressing
Directions
- 1. In a small bowl combine soy sauce, ponzu and wasabi powder. Stir well and set aside.
- 2. To a skillet, add olive oil and rinsed chickpeas. Let cook for about 3 minutes. Keep an eye on them and stir not to burn.
- 3. Add soy sauce mixture to chickpeas and cook until the sauce is absorbed about 2 min.
- 4. Remove off the heat and let cool a minute.
- 5. Arrange greens, tomatoes, chickpeas and hummus in a salad bowl. Dress with a little oil and vinegar and enjoy.
