Name: Layered Salad with Chickpea Crunch
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: generous handful romaine lettuce, cut up; 1–2 yellow peppers, cubed; 2 Israeli or Persian cucumbers, scrubbed, seeded, and cut into half-rounds; 1–2 avocados, cubed; assorted veggie chips, for garnish; 2 tablespoons Gefen Olive Oil; juice of 1/2 lemon (approximately 1 and 1/2 tablespoons); 1 cube Gefen Frozen Parsley, defrosted, or a small handful of fresh parsley; salt, to taste; pepper, to taste; 2 pinches sugar or sweetener; 1 and 1/2 cups canned Haddar Chickpeas, drained and rinsed; 1 tablespoon Gefen Olive Oil; 1/2 teaspoon chili powder; 1/8 teaspoon cayenne pepper; 1 – 1 and 1/2 teaspoons smoked paprika; 1/2 teaspoon garlic powder; 1/8 teaspoon thyme; 1/4 teaspoon Gefen Onion Powder

Layered Salad with Chickpea Crunch

Layers of fresh green and yellow vegetables are lightly dressed and topped with spicy baked chickpeas and colorful crunchy veggie chips. A delight in every bite!

Ingredients

Salad

generous handful romaine lettuce, cut up
1–2 yellow peppers, cubed
2 Israeli or Persian cucumbers, scrubbed, seeded, and cut into half-rounds
1–2 avocados, cubed
assorted veggie chips, for garnish

Dressing

2 tablespoons Gefen Olive Oil
juice of 1/2 lemon (approximately 1 and 1/2 tablespoons)
1 cube Gefen Frozen Parsley, defrosted, or a small handful of fresh parsley
salt, to taste
pepper, to taste
2 pinches sugar or sweetener

Crunch

1 and 1/2 cups canned Haddar Chickpeas, drained and rinsed
1 tablespoon Gefen Olive Oil
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 – 1 and 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon thyme
1/4 teaspoon Gefen Onion Powder
salt, to taste
pepper, to taste

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Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place chickpeas on a towel and pat dry. (For crispier chickpeas, remove skins.)
Pour into a large bowl. Add olive oil and spices. Mix together well until evenly coated. Taste and adjust seasoning if necessary.
Place in a single layer on a tray lined with Gefen Parchment Paper. Slide into oven and bake for 30 minutes, stirring halfway through the baking time. Turn off oven and leave the chickpeas inside to cool, approximately 15 minutes. Set aside.

Blend all ingredients together, preferably with an immersion blender. (This can be done a few days in advance.)

Layer vegetables in order listed in a glass bowl, alternating green and yellow veggies.
Pour the dressing over the salad immediately before serving.
Place roasted chickpeas in the center of the salad and the veggie chips around the perimeter of the bowl.

Tips:

I like serving this salad in small square glass vases for a beautiful presentation. I prepare a few and place them spaced out on the table so everyone can enjoy.

Notes:

The chickpeas taste best the day they’re roasted.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

Explore

brynie greisman chick peas chickpeas football food garbanzo beans Hanukkah healthy layered salad Super bowl veggie chips

Ingredients

Salad

generous handful romaine lettuce, cut up
1–2 yellow peppers, cubed
2 Israeli or Persian cucumbers, scrubbed, seeded, and cut into half-rounds
1–2 avocados, cubed
assorted veggie chips, for garnish

Dressing

2 tablespoons Gefen Olive Oil
juice of 1/2 lemon (approximately 1 and 1/2 tablespoons)
1 cube Gefen Frozen Parsley, defrosted, or a small handful of fresh parsley
salt, to taste
pepper, to taste
2 pinches sugar or sweetener

Crunch

1 and 1/2 cups canned Haddar Chickpeas, drained and rinsed
1 tablespoon Gefen Olive Oil
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 – 1 and 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon thyme
1/4 teaspoon Gefen Onion Powder
salt, to taste
pepper, to taste

Directions

Step 1 - Prepare the Chickpeas

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place chickpeas on a towel and pat dry. (For crispier chickpeas, remove skins.)
Pour into a large bowl. Add olive oil and spices. Mix together well until evenly coated. Taste and adjust seasoning if necessary.
Place in a single layer on a tray lined with Gefen Parchment Paper. Slide into oven and bake for 30 minutes, stirring halfway through the baking time. Turn off oven and leave the chickpeas inside to cool, approximately 15 minutes. Set aside.

Step 2 - Prepare the Dressing

Blend all ingredients together, preferably with an immersion blender. (This can be done a few days in advance.)

Step 3 - Assemble

Layer vegetables in order listed in a glass bowl, alternating green and yellow veggies.
Pour the dressing over the salad immediately before serving.
Place roasted chickpeas in the center of the salad and the veggie chips around the perimeter of the bowl.

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Layered Salad with Chickpea Crunch

Directions

Prepare the Chickpeas

Prepare the Dressing

Assemble

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