This is a very interesting vegetarian choice full of protein and flavor!

INGREDIENTS

1 can chickpeas drained

1 teaspoon olive oil

1 tablespoon cumin

˝ teaspoon black pepper

˝ teaspoon turmeric

˝ teaspoon ginger

˝ teaspoon garlic powder

Pinch of salt

1 cup of roasted Brussels sprouts

1 cup of roasted purple cauliflower

1 roasted yellow pepper

Ľ cup pumpkin seeds

Ľ cup red cabbage

Arugula, romaine, spinach, or a mix

DIRECTIONS

Put chickpeas, olive oil, coriander powder, cumin, black pepper, turmeric, ginger, garlic powder, and salt in a bowl and toss well.

Spread on a sheet pan and bake for 20 minutes at 425, stirring once halfway.

While the chickpeas are roasting, chop the Brussels, purple cauliflower, and roasted yellow pepper.

Assemble the salad and top with crispy chickpeas.
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