Roasted Chickpea Salad & Buttermilk Plum Cake!

Salad

• Supa Mama® kitchen foil
• 300g mixed lettuce, baby spinach or kale
• 1 can chickpeas, drained and rinsed
• 1 ½ Tbsp avocado oil
• Pinch of salt
• 3 Tbsp masala spice blend
• 1 medium avocado, sliced
• 5-6 small rosa tomatoes, sliced

Dressing

• 3-4 medium garlic cloves
• 2 Tbsp olive oil
• ¼ cup lemon juice
• 2 Tbsp maple syrup
• Pinch of salt
• Hot water, as needed for thinning

1. Preheat your oven to 180°
2. Line a baking tray with Supa Mama® kitchen foil.
3. Place the drained chickpeas to a bowl and toss with oil, salt, and masala blend. Peel apart garlic cloves but leave the skin on.
4. Add garlic cloves and seasoned chickpeas to your lined baking sheet. Drizzle garlic with a bit of olive oil and bake for 15-20 or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside, then continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside. *Note: your chickpeas will get more crispy as they cool!
5. Peel away your garlic skins or squeeze the garlic out of the skins into a bowl. Add all the remaining dressing ingredients and whisk vigorously to combine, smashing the garlic. Taste and adjust seasonings as desired. Adjust maple syrup amount for sweetness. Set aside.
6. Add lettuce, spinach or kale to a large mixing bowl. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.
7. Top with crispy chickpeas, tomatoes and avocado and serve. Best when fresh, though leftovers keep in the fridge for up to a few days, use Supa Mama® to seal in freshness.

SUPA Tips:

If you don’t have a masala spice on hand you can make your own: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.