Chopped Italian salad with chickpeas
435 cals, 18p, 30c, 22f (per meal)
1 tsp (5mL)
4 tbsp (60mL)
3 cup (90g)
1 tbsp (12g)
2 tbsp (15g)
1 tsp (2g)
1 can (448g)
2/3 cup cherry tomatoes (99g)
1 cup slices (104g)
1 tbsp chopped (10g)
1
Preheat the oven to 425°F (220°C).
2
Spread chickpeas on a baking sheet and toss with oil, smoked paprika, and a pinch of salt and pepper. Roast for 12-15 minutes, or until golden brown. Set aside to cool slightly.
3
In a bowl, combine mixed greens, cucumber, tomato, onion, roasted chickpeas, pumpkin seeds, and sunflower seeds. Toss to mix, then drizzle with balsamic vinaigrette and serve.