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Spicy Roasted Chickpea Salad

Prep: 10 min
Cook: 15 min
Total: 25 min

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


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.