the taste space

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

Posted in Mains (Vegetarian), Salads by janet @ the taste space on July 3, 2012

I needed to be weaned off the Colombian tropical fruit, but instead, I have been catapulted into the berry haven of southern Ontario.

Pick your poison of choice, right?

No stranger to strawberries perking up a summer salad, instead of balsamic, this time I opted for a savoury note with cinnamon. Cinnamon roasted chickpeas as well as a cinnamon vinaigrette. Strawberries confer sweetness, toasted almonds crunch with a hint of mint making this a much more complex salads. Serve overtop your favourite greens for a summer treat.

This is my submission to this month’s Anyone Can Cook Vegetarian for sweet spices, to this month’s My Legume Love Affair, hosted by Simona, to this month’s No Croutons Required featuring summer salads, to this month’s Bookmarked Recipes, to this week’s Weekend Wellness, to this week’s Summer Salad Sundays and to Deb for this week’s Souper Sundays.

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette
Adapted from Peas and Thank You

8 cups mixed baby greens
1 batch Pumpkin Spice Roasted Chickpeas (see below) or 2 cups cooked chickpeas
2 cups strawberries, halved
1/4 cup fresh mint, thinly sliced
1/4 cup sliced almonds, toasted

2 tbsp apple cider vinegar
2 tbsp lime or lemon juice (I used 1 lime)
1/2 tsp Dijon mustard
1/2 tsp cinnamon
1/4 tsp ground ginger
pinch salt
4 drops stevia, or your favourite sweetener, to taste
4 tsp hazelnut oil, or your oil of choice

1. Begin by making the pumpkin roasted chickpeas if you haven’t already (see below).

2. Make your dressing by combining the vinegar, lime juice, mustard, cinnamon, ginger, salt and stevia. Whisk in the oil slowly to create an emulsified dressing. Set aside until serving.

3. Plate the lettuce, top with the chickpeas, strawberries, mint and almonds. Drizzle with the dressing.

Serves 2-4.

Pumpkin Spice Roasted Chickpeas
Adapted from Peas and Thank You

2 cups cooked chickpeas, rinsed and drained
2 tbsp maple syrup
1 tsp coconut oil, or oil of choice
1 tsp apple cider vinegar
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
3/4 tsp cinnamon

1. Preheat oven to 350F.

2. In a large mixing bowl, combine all ingredients so that the chickpeas are evenly covered in the dressing.

3. Spread the chickpeas onto a silpat-lined baking sheet and bake for 25 minutes, stirring every 10 minutes to make sure nothing is burned.

4. Cool prior to using with the salad.

Makes 2 cups.

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20 Responses

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  1. sprint2thetable said, on July 3, 2012 at 7:46 AM

    Summer salad perfection! I did something similar last year with cherries rather than strawberries, but didn’t think to roaat the chickpeas first. Brilliant idea! Can’t wait to give it a go.

    Happy 4th!

  2. Cara said, on July 3, 2012 at 8:45 AM

    ooh, what a fun combination! I am on such a chickpea kick lately.

  3. Eileen said, on July 3, 2012 at 2:50 PM

    Ooh, I like it! What a great way to get some spicy legumes into a beautiful summer salad. And a cinnamon vinaigrette–most intriguing. :)

  4. Joanne said, on July 3, 2012 at 9:30 PM

    I’ve been eating berries by the pound-full (not an exaggeration) and including them in a salad sounds like the next best thing to eating them straight from the carton!

  5. Apples and Arteries said, on July 4, 2012 at 8:17 AM

    I love cinnamon so this will be a must-try.

  6. Debbie @ Easy Natural Food said, on July 4, 2012 at 5:51 PM

    Wow, this sounds pretty amazing to me! The spice-roasted chickpeas so good, and I’d love to try the cinnamon vinaigrette. Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

    • Debbie @ Easy Natural Food said, on July 5, 2012 at 5:22 PM

      I have chosen to feature your salad this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!

  7. gwenlearns said, on July 5, 2012 at 4:58 PM

    this is my hands-down favorite salad! nice to see another variation of it!

  8. Lisa said, on July 6, 2012 at 4:54 PM

    Lovely salad and entry to NCR. Thanks so much Janet.

  9. Kahakai Kitchen said, on July 8, 2012 at 8:52 PM

    What a wonderful combination of ingredients–I especially love the idea of the cinnamon in the dressing. Thanks for sharing with Souper Sundays. ;-)

  10. Johanna GGG said, on July 11, 2012 at 10:13 PM

    this salad looks amazing – I love the spicy chickpeas with the strawberries – though I sometimes add cinnamon for a hint of sweetness so I thought it interesting that you thought it added a savoury note

    • janet @ the taste space said, on July 11, 2012 at 10:24 PM

      I suppose cinnamon is a both of both – sweet and savoury! Compared to the strawberries, it is definitely more earthy and savoury… but in any case, we both agree that it tastes great. :)

  11. Jin Hooi said, on July 14, 2012 at 4:54 AM

    wow.. what a strange combination but.. hey, it looks divine!! I am so curious and will definately give this a go!!

  12. Simona said, on July 17, 2012 at 1:04 AM

    Very nice! Strawberries are so versatile: they do well in both savory and sweet dishes. Thank you so much for contributing to My Legume Love Affair.

  13. [...] gone the savoury cinnamon route before (Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette, Moroccan Barley and Pea Shoot Salad, Cherry Collard Dolmas) and this was pretty good, too. I [...]

  14. Catherinerine said, on April 1, 2013 at 8:36 AM

    Wow, what an interesting recipe! I’ll definitely be giving this one a try – I love strawberries in salad, and I even have some in the fridge…

  15. […] Pumpkin Spice Roasted Chickpeas (with Strawberries on a salad) […]

  16. […] Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette […]

  17. The Perfect Pumpkin {Recipe Roundup} | said, on September 15, 2013 at 10:32 PM

    […] Pumpkin Spice Chickpeas […]


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