Prep time: 15-20 minutes

Cook time: 25-30 minutes

Salad Materials:

• ¼ head of cabbage thinly sliced
• ½ green pepper thinly sliced
• ½ small cucumber thinly sliced
• ½ apple chopped (I used Empire but any will do)
• ½ cup red grapes halved

Chickpea Materials:

• 15 oz. can chickpeas drained and dried
• 2 tbsp. vegetable oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cumin
• ⅓ tsp chili powder
• Salt and pepper to taste

Dressing Materials:

• Juice of 1 lemon
• 2 tbsp. honey
• 1 tbsp. extra virgin olive oil

Process:

1. Preheat the oven to 400 degrees F and line a baking sheet with some parchment paper.
2. Rinse your chickpeas and remove any of the loose top layer off the chickpeas.
3. Place them on a clean paper towel and dry them off completely.
4. Add your dried chickpeas into a small mixing bowl. Add in the vegetable oil, garlic powder, onion powder, cumin, chili powder, salt and pepper. Mix well to coat everything evenly.
5. Pour the chickpeas onto your prepared baking sheet.
6. Bake for 25-30 minutes giving the chickpeas a rough toss mid way.
7. Set aside to cool.
8. In a medium sized mixing bowl combine the cabbage, pepper, cucumber, apple and grapes. Mix well and set aside while you make the dressing.
9. In a small mixing bowl or cup add in the lemon juice, honey and extra virgin olive oil. Give the mixture a good mix to make sure that everything is incorporated.
10. Top the salad with some roasted chickpeas and drizzle as much dressing over the top as you’d like.
11. Sit and ENJOY!