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B8a9d1b4 dacd 4a08 b68e 67d60936f811  2016 03 25 14 58 58

Heat a tbsp olive oil in a large skillet. When hot, add a drained and rinsed can of chickpeas, a good punch of smoked paprika, ground cumin, and salt. (A pinch of cayenne is also welcome.) cook for a few minutes until the chickpeas are heated through and the spices are toasted.

In a large bowl whisk a heaping tbsp adobo sauce (from a chipotle can), juice of one small lime, 1 small clove grated garlic, and a tablespoon olive oil. Add chopped romain, shredded carrots, thinly sliced red onion, cilantro and sliced scallions. Toss to combine.

Serve salad in bowls topped with chickpeas and crumbled feta. #lunch #vegetarian #salad