A Delicious New Recipe

Chickpea strawberry mango salad
Ingredients:
8 cups romaine lettuce, washed, dried, torn into pieces (2 L by volume)
1 batch Pumpkin spice-roasted chickpeas (see below)
1 mango, peeled and cut into chunks
2 cups strawberries, washed and sliced
1/2 cup dried cranberries
1/2 cup roasted almonds, roughly chopped
1/8 cup fresh mint, chopped (optional)
1 batch Cinnamon vinaigrette (see below)

Directions:

Add all ingredients in a large bowl and toss.


Pumpkin spice-roasted chickpeas
Ingredients:
1 14-oz. can of chickpeas, rinsed, drained and patted dry
2 TBS maple syrup (no substitutes) (1 1/2 australian TBS; 30 mL)
1 tsp vegetable oil
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celcius).
2. Combine all ingredients in a large mixing bowl until evenly coated.
3. Spread chickpeas on a cookie sheet sprayed with cooking spray. Baked for 25-30 minutes, stirring chickpeas every 10 minutes to ensure even crisping.

Cinnamon vinaigrette
Ingredients:
1 tsp Dijon mustard
3 TBS apple cider vinegar (2 australian TBS + 1 tsp; 45 mL)
3 TBS lemon juice (2 australian TBS; 45 mL)
1/3 cup maple syrup (no substitutes) (80 mL)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup vegetable oil (60 mL)

Directions:

Whisk together all ingredients except oil in a medium bowl. Slowly add oil while whisking, until dressing has emulsified. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.