Ingredients
Equipment
Method
Preparation
- Preheat the oven to 375°F (190°C).
- Coarsely chop chickpeas and combine with spices and olive oil in a bowl. Spread on a sheet pan.
- Bake chickpeas for 15 minutes, then add nuts and bake for an additional 5-10 minutes until golden brown.
- Julienne carrots and slice scallions and red onion. Soak scallions and onion in ice water for 10 minutes.
- In a bowl, mix dates, lemon juice, garlic, vinegar, and pepper, whisk until combined.
- Combine carrots, scallions, and onion in a bowl. Drizzle with vinaigrette and toss gently.
- Serve the salad topped with chickpea-nut crumble.
Nutrition
Notes
Assemble the salad just before serving for optimal freshness. Store components separately if prepped in advance.
