Roasted Garbanzo Beans with Sumac Honey Lemon Salad Dressing
Ingredients
Roasted Garbanzo Beans:
- 15 oz garbanzo beans
- 1 teaspoon salt
- 2 teaspoon sumac powder
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Produce:
- 1 ½ cups fresh parsley, chopped finely
- ½ cup fresh tomatoes, halved or quartered
- ½ cup fresh mint leaves, chopped
- ⅓ cup fresh red onion, thinly sliced
- fresh avocados, chopped
Sumac Lemon Dressing:
- 1½ tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1 teaspoon ground sumac
- ¼ cup extra virgin olive oil
- ½ teaspoon freshly chopped thyme
Other Ingredients:
- 2 cups cooked whole grains , ( such as mixed couscous, quinoa or lentils)
- optional: 2 tablespoon dried goji berries
Instructions
Roast the Garbanzo Beans:
- Preheat the oven to 425°F
- In a bowl, toss garbanzo beans/chickpeas with olive oil and season to taste with salt, sumac, garlic, and black pepper
- Spread on a baking sheet. Roast the garbanzo beans for 15 minutes or longer for crunchier result. Watch carefully to avoid burning.
Lemon Dressing:
- In a small bowl, whisk the lemon juice with the lemon zest, honey, and thyme. Whisk in the olive oil, season with salt, and pepper if needed.
To Build the Salad:
- Arrange all the ingredients above in a large salad bowl.
- Drizzle with sumac honey lemon dressing (start with 4 tablespoons and add more according to your liking), and mix well.
- Serve immediately.
- You can also make this salad for the next day and keep it the fridge for up to 24 hours.
- Pour the salad dressing when you are ready to eat.
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