Shaved Vegetable and Toasted Chick Pea Salad

Name: Shaved Vegetable and Toasted Chick Pea Salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/3 cup Marzetti® Simply Creamy Balsamic Dressing & Marinade; 1/3 cup Parmesan cheese peels; Ground pepper, to taste; 2 cups fresh baby kale leaves or favorite salad greens; One (12-15 ounce) can chickpeas, rinsed and drained; 2 tablespoons olive oil; 1/4 teaspoons regular or smoky paprika; 1/2 teaspoon finely chopped fresh rosemary (1/4 tsp. dried); 1/4 teaspoon kosher salt; 1 medium fennel bulb, sliced very thin (plus fronds); 1/2 small English cucumber; 6 radishes

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Radishes and paprika add color and spice to this crunchy salad made from kale, fennel, cucumber, chickpeas, rosemary and Marzetti® Simply Creamy Balsamic Dressing & Marinade.

shaved vegetable and toasted chick pea salad recipe

READY In

70 Minutes

PREP TIME

30 Minutes

COOK TIME

40 Minutes

SERVES

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Directions

Preheat the oven to 400° F. Place the chickpeas in a bowl and thoroughly dry them with paper towels. Add olive oil, paprika, rosemary and salt and mix to coat all. Transfer all to a rimmed sheet pan and bake 30 to 40 minutes until chickpeas are crunchy. Cool and store in a re-sealable plastic bag (chickpeas can be prepared several days in advance).

Using a mandolin, vegetable slicer or peeler, finely slice fennel, cucumber and radishes (the vegetables should be paper thin) and transfer to a mixing bowl.

Add Marzetti® Simply Creamy Balsamic Dressing & Marinade, Parmesan cheese and pepper and toss to combine. Arrange salad greens on plates and top with shaved salad mixture. Sprinkle salad with toasted chickpeas and serve.