Roasted Chickpea & Greens Salad with Mustard-Maple Dressing

Ingredients

• 1 × 400ml can chickpeas, drained and rinsed
• 1.5 tsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp MSG
• Salt and black pepper to taste
• 1.5 tbsp wholegrain mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 clove garlic, crushed
• Pinch of salt
• 1 cup mixed greens
• 3/4 cup cherry tomatoes, halved

Instructions

1. 1

   Drain and rinse chickpeas. Spread on a paper towel-lined tray and let air dry as long as possible — at least 15–20 minutes. Pat thoroughly before seasoning.

2. 2

   Preheat oven to 425°F. Toss dried chickpeas with olive oil, paprika, cumin, MSG, salt, and pepper. Spread on a lined baking sheet in a single layer.

3. 3

   Roast 30–35 minutes, shaking halfway, until deeply golden and dried out. They'll crisp further as they cool.

4. 4

   Whisk together all dressing ingredients until emulsified. Refrigerate until serving.

5. 5

   Combine greens and cherry tomatoes. Add cooled chickpeas.

6. 6

   Dress and toss just before serving.