Crispy Roasted Indian Chickpea Salad with Cilantro Dressing - alive magazine

Name: Crispy Roasted Indian Chickpea Salad with Cilantro Dressing - alive magazine
Ingredients: 2 - 19 oz (540 mL) cans chickpeas; 2 Tbsp (30 mL) extra-virgin olive oil; 1/4 tsp (1 mL) sea salt; 2 tsp (10 mL) curry powder; 1 tsp (5 mL) dried coriander; 1/2 tsp (2 mL) smoked paprika; 1/4 tsp (1 mL) roasted garlic powder; 2 cups (500 mL) shredded kale; 2 cups (500 mL) shredded romaine; 1 cup (250 mL) shredded red cabbage; 1 grated carrot; 1 cup (250 mL) lightly packed cilantro leaves; 1 small shallot, peeled and chopped; 1 garlic clove, minced; 1 Tbsp (15 mL) freshly squeezed lime juice; 1 tsp (5 mL) honey; 1/4 tsp (1 mL) salt; 1/8 tsp (0.5 mL) black pepper; 1/3 cup (80 mL) extra-virgin olive oil

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Light in the backpack and easy to tote, this crispy chickpea salad is loaded with flavour and provides a delicious boost of energy.

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