Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place parchment paper on a baking sheet.
Step 3
Making sure the
Chickpeas (1 can)
are dry. Place in a large bowl and sprinkle with
McCormick® Garlic Powder (2 g)
,
Paprika (1 g)
and
Chili Powder (1 g)
.
Step 4
Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
Step 5
Meanwhile, prepare the salad. In a large salad bowl, combine
Beets (2)
,
Carrots (150 g)
,
Dried Apricots (65 g)
,
Red Onion (1)
, and
Tuscan Kale (1 bunch)
.
Step 6
To make the dressing, combine
Tahini (30 g)
,
Lemon (1)
,
Garlic (1 clove)
,
Extra-Virgin Olive Oil (30 mL)
, and
Sea Salt (1 pinch)
. Add water as needed to thin it out but be careful not to make it too thin.
Step 7
Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!
