A totally awesome salad
I had to stop myself from eating all of them ;) I posted the recipe for the chickpeas a while back so here is a refresher. Take a can or jar of chickpeas, pour them into a strainer and rinse them well. Arrange the chickpeas on your toaster oven tray or on a small cookie sheet and bake for 45 minutes. I always roast them in my toaster oven at 400 degrees for 45, they get super crispy and delish.
My salad is going to be romaine lettuce, organic carrots and a few dandilion leaves. Haha I ate the rest of my kale today.
Dressing: 1 tbsp of olive oil, lemon juice, tumeric, garlic, lemon pepper. Combine all ingredients and shake well.