A refreshing summer salad featuring roasted beans and chickpeas topped with a creamy lime basil dressing. This dish is light, crunchy, and perfect for warm days.
1: Preheat the oven to 425°F.
2: Mix canned beans and chickpeas with grapeseed oil, olive oil, sweet paprika, cumin, garlic powder, oregano, lemon pepper, and salt in a bowl.
3: Lay the mixture on a baking sheet lined with foil.
4: Bake for about 15-20 minutes until the skin becomes crispier, mixing a few times during baking.
5: For the dressing, mix finely chopped basil leaves, lime juice, olive oil, mustard, salt, and pepper together using a whisk for better results.
6: For the salad, layer romaine lettuce, julienned zucchini, boiled beet, chopped mango, and bean and chickpea crunchies in a medium bowl.
7: Top the salad with the lime basil dressing.
