Chickpea salad bowl

I love the combo of roasted chickpeas, pickled red onions, and crunchy lettuce. It is divine!

- 1 can drained and rinsed chickpeas

-1/2 white cabbage chopped

-1 romaine lettuce chopped

-pickled red onions

-handful of cilantro chopped

Tahini dressing: 1/4 cup olive oil, squeeze of 1 lemon, 2 tbsp acv, 2 tbsp tahini, salt and pepper

preheat oven to 400F. Line a baking sheet with parchment paper and add the chickpeas to the dish. Season with olive oil, salt, pepper, and paprika (if you have) Bake in the oven for 15-20 mins tossing half way through.

Meanwhile, chop your lettuces and make your dressing. Once the chickpeas are done add everything to a salad bowl and top with pickled red onion and cilantro. Drizzle the dressing on top and enjoy!