Pear Salad with Honey Roasted Chickpeas

INGREDIENTS

  • 2C arugula

  • 1 package raspberries

  • 1 pomegranate, seeded

  • 1/4C dried blueberries

  • 2 pears, sliced

  • 1/2C pecans

  • Parmesan cheese to taste

  • 1 lemon, juice

  • 2TBS olive oil

Honey Roasted Chickpeas

  • 1 can chickpeas, drained & rinsed

  • 3TBS honey

  • 1/2tsp cinnamon

  • 1/4tsp nutmeg

  • 1/2tsp sea salt

  • 2TBS oil

  1. Combine all ingredients for the salad into a bowl and mix thoroughly.

  2. In the meantime, prepare the Honey Roasted Chickpeas by preheating the oven to 400*F and line a baking sheet with parchment paper.

  3. Dry chickpeas with towel.

  4. In a mixing bowl, toss chickpeas, oil, and 1/2tsp sea salt until coated.

  5. Cover baking sheet with chickpeas and place in oven for 30-40 minutes, mixing occasionally to prevent burning. Chickpeas are done when they’re golden and crispy on the outside and soft on the inside.

  6. Remove from oven and place chickpeas back in mixing bowl. Add cinnamon, nutmeg, honey and toss until well combined.

  7. Allow to cool then add to salad and enjoy!