Spicy Roasted Chickpea Salad
Ingredients for 2 large salads:
- 2 strips bacon, center cut
- 2 teaspoons coconut sugar
- 1 tablespoon olive oil
- 2 eggs, hard (or medium) boiled, then quartered
- 2 tablespoons garlic, thinly sliced
- 1 can (150z) garbanzo, drained
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- sea salt & pepper to taste
- 1/2 tablespoon olive oil
- 8 large Romain lettuce leaves (stacked to create 4 pieces)
- pinch of sea salt & pepper
- 4 tablespoons no oil (or reduced calorie) vinaigrette (substitute: your favorite low calorie vinaigrette)
- Garnish
- cilantro
- cracked pepper
STEPS
Step 1
Set oven to broil.
Step 2
Place bacon on baking rack or a baking tray. Sprinkle coconut sugar on the strips, then roast in the oven for 8 to 10 minutes until the outside edges are dark and crispy. Set aside to cool and harden.
Step 3
Set a nonstick skillet on low-medium heat. Once hot, add garlic slices. Cook for about 2 to 3 minutes, continuously stirring, until the garlic becomes slightly brown and becomes “crispy.”
Step 4
Increase the heat to medium-high and add the garbanzo beans, remembering to continuously stir. Cook for 2 minutes then add paprika, cayenne, cinnamon and sea salt & pepper. Stir and gently toss the skillet to mix the chickpeas in the seasonings. Continue cooking for an addition 4 to 6 minutes, until the outside is well seared. Set aside.
Step 5
Place lettuce on a baking sheet or cast iron skillet. Lightly sprinkle with olive oil, sea salt & pepper. If needed, rub the oil on the leaves. Place in the broiler for 6 to 8 minutes until the outside edges of the lettuce are charred.
Step 6
Remove from the oven, then build your salad. On a bed of 4 lettuce leaves, add half of the garbanzo, 1 egg (sliced into fourths), your favorite vinaigrette, freshly chopped cilantro and sea salt & pepper.