Since we are diving quickly into brunch season having a go-to salad is a perfect way to always make the table look awesome. This toasted chickpea salad has quickly become a standby for every brunch and dinner party we host. The flavors meld wonderfully together and even though its easy to make, the play on textures makes the salad seem quite fancy and festive. It’s the type of salad that everyone will love.
Toasted Chickpea Salad
To make this salad you will need:
- 1 can Chickpeas rinsed
- 1 tsp Turmeric
- 1 tsp Smoked paprika
- 1 tbsp Olive oil
- 1 tbsp Garlic
- Kale washed and chopped
- Broccoli shaved
- Cabbage chopped
- Brussel Sprouts cut in half
- Champagne dressing
- Start by toasting the chickpeas. Heat oil in a cast iron skillet. Toss chickpeas in a bowl with Turmeric, Smoked paprika and garlic. Add the mixture onto the pan and stir frequently as they toast on high. Once browned (about 5 minutes) set aside.
- Toss the salad with the kale, broccoli shavings, brussel sprout halves and cabbage in a large bowl.
- Add in champage dressing and toasted chickpeas. Toss until combined.
Happy brunching this weekend! We are hosting our family in the midst of all the house renovations so I love that this salad doesn’t need much to come together. Pair it with meat from the grill + soft pretzels and Easter brunch will be well on its way.
(Photography ©A Subtle Revelry by Erin Holland).