Moroccan Roasted Chickpea Salad

Ingredients

For the chickpea and marinade:

• 2 tablespoons Soy Sauce (certified Gluten Free if necessary)
• 2 teaspoons Honey
• 2 teaspoons Cinnamon
• 2 teaspoons Paprika
• 2 teaspoons Cumin
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 Lemon, juiced
• Pinch of black pepper
• 3 cups cooked Chickpeas

For the salad:

• 5 cups Spinach leaves
• 1 large Sweet Potato, cubed
• 1/2 cup chopped Almonds
• 1/3 cup dried cranberries
• 5 oz goat cheese, crumbled

For the lemon vinaigrette:

• 1/2 Lemon, juiced
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Olive Oil
• Pinch of salt and black pepper

Directions

Preheat the oven to 400F degrees. Line two baking sheets with parchment or foil.

In a large bowl, combine all of the ingredients for the marinade and whisk until combined. Add the chickpeas to the bowl and toss to combine. Pour the chickpeas onto a baking sheet and let sit for about 10 minutes.

Meanwhile, place the cubed sweet potato on a baking sheet and drizzle with about 1 tbsp of olive oil and season with salt and black pepper. Toss to coat.

Place both baking sheets in the oven and roast for about 30 minutes until the chickpeas are slightly brown and crispy and the potato is slightly brown and cooked through.

To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over the top.

In a small bowl, whisk together the vinaigrette ingredients and pour over the salad. Serve and enjoy!

Nutrition Information

Serves:  9 |  Serving Size: 1 cup

Per serving: Calories: 252; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 7mg; Sodium: 283mg; Carbohydrate: 27g; Dietary Fiber: 7g; Sugar: 9g; Protein 10g

Nutrition Bonus: Potassium: 330mg; Vitamin A: 117%; Vitamin C: 21%; Calcium: 10%; Iron: 19%