Toasted Spiced Chickpea Salad With Parsley Mustard Dressing

Chickpeas, aka garbanzo beans, are a staple food at our home. They are one of my favorite plant-based sources of protein. Since soy seriously messed up my hormones in the past and is usually GMO, getting our protein through things like tofu is just a big no-no.

For years doctors told me to eat more soy products to control my inherited cholesterol levels. And without any question, I believed I was doing something good for my body until all my milk glands in both breasts were painfully swollen and my hormones went through the roof.

Eager to find out what was wrong with me, I started to do my research and couldn't believe what I found. Soy was never meant to be eaten in its unfermented state. It contains so many toxins and anti-nutrients that it came as no surprise that I was experiencing so many issues. To make a long story short, I quit soy intake and everything went back to normal.

Ever since chickpeas and other beans have taken up the place of soy products in my diet. And to be honest they taste so much better. Each cup of garbanzo beans or chickpeas provides 12 grams of protein or 24 percent of the daily value based on a 2,000-calorie diet. Our body needs protein to build muscles, repair body tissues and support digestion and immune functions.

Ingredients (serves 3)

For the chickpeas

2 cups cooked chickpeas, well drained
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp smoked paprika powder
1 tsp chili powder
Black pepper and sea salt to taste

For the salad

2 cups shredded purple cabbage
2 cups shredded iceberg lettuce
2 cups cherry tomatoes, halved

For the dressing

1-inch ginger
1/2 cup fresh parsley
1 lime, juice only
1-2 tbsp olive oil
2 tbsp mustard
Black pepper and sea salt to taste

Directions

Combine all dressing ingredients in a food processor or small blender and process until smooth.Set aside.
Combine all salad ingredients in a bowl. Toss to combine. Set aside.
In a small bowl, combine all herbs for the chickpeas. Mix well.
Pat chickpeas dry with paper towel. Heat cooking oil over medium-high heat. Add chickpeas into the hot [an – they should sizzle as soon as they hit the pan. Before adding the spice mix, let them roast lightly, stirring them regularly so that they don’t burn. Then stir in the herbs and mix to coat. Remove from the heat and finish the roasting of the spices in the hot pan, tossing them around the pan.
Divide salad over plate or bowl, top with chickpeas and drizzle with dressing.