Bean and Chickpea Crunchies
Serves 415 mins prep20 mins cook
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.
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What you need
Instructions
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.View original recipe