• Kate

Roast Chickpeas with a Spicy Slaw



I have made some pretty easy recipes in my day, but this one may take the cake….or the chickpea.


We used these ingredients as filling to tacos but it makes a wonderful stand-alone salad (I would know, I had the leftovers for lunch).


Roast Chickpeas with a Spicy Slaw


For Chickpeas

  • 1 Can Chickpeas

  • ¼ Tsp Ground Cinnamon

  • ¼ Tsp Ancho Chili Powder

  • 1 Clove Garlic, Finely Diced

  • Salt and Pepper to Taste

  • 1 Tsp Olive Oil



For Slaw

  • ½ Medium Cabbage

  • 1 Green Apple

  • ½ Jalapeño, Diced

  • ¼ Onion, Sliced


For Dressing

  • ¼ C Apple Cider Vinegar

  • ¼ C Canola Oil

  • 2 Tbsp Lemon Juice

  • 4 Tsp Charred Jalapeño Juice

  • ¼ Tsp Salt

  • ¼ Tsp Pepper

  • 1 Clove Garlic, Finely Diced

  • ½ C Cilantro

  • 2 Tbsp Pineapple Juice


Recipe for Homemade Juices can be found HERE


I fully believe that dressings are better when they have had some time to marinate in their flavors. It provides the opportunity for the dressing to truly open up.


The morning before, combine all ingredients in a airtight container, preferably one that is easy to pour later. Using a blunt instrument muddle the cilantro leaves into the liquid to release their flavor by breaking up the cells.


I ended up using the two juices I made for our cocktail and I thought it was awesome. The pineapple was subtly smokey and sweet and the jalapeño juice also lent some amazing variations that would have been lost if I simply chopped up a pepper.


Seal up that container nice and tight and store in the fridge. Remember to give it a good shake before you use.


Begin by preheating the oven to 350℉.


Drain the liquid from the chickpeas and give a quick rinse. Spread these little pearls out on a cookie sheet and sprinkle with seasonings and chopped garlic, but not the oil. I want to dry out the chickpeas and give them a little crunch. We will drizzle them in oil when they are finished.


This next part was a marvel, I could fit the cookie sheet in its intended orientation! It was crazy! And there was so much space for more!



I had a minor geek moment.


Cook your beans for about 20-25 minutes until they are dried out then lightly drizzle with oil.

In the meantime it is time to create our salad. Cut your cabbage in half then cut off the exposed stock. Shred the cabbage against the exposed cut side to create cabbage strings. Using your hands gently pull apart any remaining connecting pieces.



Perform the same process with your onion so the two vegetables will easily mix together, having the pieces be the same size and shape makes it easier to eat whether you are scooping with a fork or putting in a taco.


Cut the apple into fours against the core to separate the ‘meat’ from the center and remove the core. Cut the apple into slices then finely dice.



Cut the jalapeño in half and remove the seeds. Using the tip of your knife drag the sharp edge against the pepper to create super fine strips. Then finely dice.


Combine all ingredients into a bowl and dress with your homemade salad dressing. Adjust your jalapeño content to accommodate your spice threshold.


Enjoy as a stand-alone salad or in a taco with some of your other favorite fillings.



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