This simple roasted chickpea salad utilizes easy-to-find winter vegetables like red cabbage and mushrooms for a speedy lunch to make at home or pack for work or school, with plenty of protein and greens.
This lunch salad was inspired by the quick salads I used to make to bring to university when I didn’t have any leftovers to pack – whatever greens were in the fridge, hummus if I had it, seeds, a legume, and a mix of veggies. In this version I’ve roasted the mushrooms and chickpeas because I hate raw mushrooms, but if you’re packing it and don’t mind them raw, you can go without roasting anything. Graham packed some of this for his work lunch and loved it cold. Now that I think of it, I didn’t eat it warm either, so it’s definitely appropriate to throw into a packed lunch.
Instead of making a vinaigrette for the whole thing, try to make each bite with a little of everything. The cabbage has a bit of a dressing and even if you don’t add the pickled onions, that alongside the hummus is plenty. This is really more of an inspiration post than a detailed recipe but you seem to dig lunch ideas so I’m going to keep them coming.
Of course this is flexible with the types of greens you use, for example, or different types of hummus. I used my sweet potato lentil hummus but subbed carrots for the sweet potato – it’s not as good but it works – but any hummus will be good. This would be equally good wrapped up in a tortilla if you can’t live without carbs (I feel you) but this is a good lower carb option if you’re looking for that.
All of a sudden it seems to be spring after a cold snap here in Germany and other parts of Europe. We were in Holland on the weekend and the canals were full of skaters, and it went down to almost -20C where we live. We heard a lot of jokes about enjoying the Canadian weather, even though a cold snap where we’re from is more like -50C, hah. Now it’s warm again and the flowers (and hopefully some produce soon) can come up safely!
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Roasted Chickpeas and Mushrooms
- 220 grams / 1 cup cooked chickpeas
- 100 grams / 6 medium mushrooms, sliced
- 50 grams / 1/2 medium yellow onion, sliced
- 1 teaspoon oil
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper, to taste
- 250 grams / 1/2 small red cabbage
- Juice of 1/2 a lemon
- 1/2 teaspoon pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon coconut sugar
- 60 grams / 2 cups baby spinach or other greens
- 40 grams / 1/4 cup sunflower seeds or a mix of seeds
- Pickled onions
- Sweet potato lentil hummus
- Preheat the oven to 200C / 400F. Place all of the ingredients for the roasted vegetables onto a baking sheet and use your hands to mix until everything is fully coated in the spices. Roast for 20-25 minutes, or until golden.
- To make the dressed cabbage, slice the cabbage very thinly with a sharp knife or mandolin and add to a bowl. Mix with the lemon juice and spices, using your hands to massage it, and let it sit for at least ten minutes before serving.
- To assemble the salads, layer the spinach, roasted veggies, cabbage, and pickled onions. Top with the seeds and add a generous dollop of hummus to the side. Serve hot or cold. This will keep in the fridge for a couple of days, especially if the elements are stored in separate containers.