BBQ roasted chickpeas are definitely becoming one of my go-to snack foods. If you’re looking for a healthy afternoon snack and you like chickpeas, this recipe is definitely for you.
If you’ve been following me on Instagram, you probably know I was in Kauai for my birthday last month and I’m still not quite over Kauai. Even though a month has gone by, I’m still daydreaming about the Napali Coast, the natural sea pools and fresh coconut water.
I was sent home from the Napa conference at the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across a recipe similar to the one below – a chocolate cake based on chickpeas.
The Rainbow Confetti Slaw is so beautiful in color, almost too pretty to eat. It has deep purple hues from lightly-steamed red cabbage, red hues from vine tomatoes, granny-smith apple green, a deeper green from fresh basil, and golden brown from fresh chickpeas.
I like to make this salad often during the cooler months as insurance for staying healthy and getting in a variety of vitamins and minerals. Each color in the salad represents specific vitamins and minerals and as you can see it contains quite a spectrum.
In summertime, you can try pairing this side dish with some picnic or BBQ foods. It’s perfect for picnics or on-the-go because you don’t have to worry about it spoiling as it does not contain any dairy or cheese.