Honey-mustard roasted chickpea salad w. strawberry and asparagus
Evening babes, are you ready for the week ahead? ♥
It has been a while since my last post, I am dealing with some things at the moment that I might tell you more about at some point, but for now I am just going to keep it light and simple and share one of my favorite new salad recipes with you guys.
I am completely obsessed with this honey-mustard roasted chickpea salad at the moment, it is so filling, summery and full of flavour! I love when salads are not only vibrant and bursting with nutrients, but are also full of different textures and bursting with intense flavors – there’s nothing worse (culinary wise at least) than a soggy flavorless salad!
Find more of my favorite salad recipes right here!
Honey-mustard roasted chickpeas
– Yields 2 servings
1 can of chickpeas (240 grams), drained and rinsed
1 1/2 tablespoon honey
1 tablespoon olive oil
1 teaspoon dijon mustard
Sea salt + pepper
1 deciliter (about 0.4 cup) greek yoghurt
1-2 teaspoons dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon applecider vinegar – optional
Sea salt + pepper
Start by pre-heating your oven to 200 c / 400 f. Add the drained and rinsed chickpeas to a bowl and set it aside. Stir together the honey, mustard, olive oil, salt and pepper, pour it over the chickpeas and stir until the chickpeas are covered in the honey-mustard marinade. Pour the chickpeas onto a baking tray lined with parchment paper and bake them in a pre-heated oven at 200 c / 400 f for about 30 minutes.
While the chickpeas are in the oven you can prep the dressing by simply whisking all the ingredients together – make sure to taste it and adjust the flavors to your liking.
Wash and chop the salad ingredients, arrange them in two bowls and top them with the chickpeas + a bit of the dressing, serve right away – enjoy! ♥