Chickpea Spinach Salad with Cannabis Lemon Vinaigrette
Author: Emily Kyle | EmilyKyleNutrition.com
This chickpea spinach salad made with avocado, salty roasted chickpeas, and a zesty lemon cannabis vinaigrette is a nutrient-dense powerhouse bursting with flavor. Packed with fiber and protein, this salad is satisfying enough to be an enjoyable entree or main dish. Recipe modifications for vegan, paleo and Keto diets included.
Preheat the oven to 425°F. Line a baking sheet with foil and set it aside.
Place the chickpeas on a layer of paper towel and cover with a second layer. Dry the chickpeas as much as possible.
Transfer them to the reserved sheet pan and coat with olive oil and sea salt.
Place the sheet pan in the hot oven and roast for 12 minutes.
Turn the chickpeas over with a spatula and roast for another 10-12 minutes. When crisp, remove from the oven, set aside and allow to cool.
Assembling The Salad
Chop the kale and spinach mix, and cannabis leaves, if using, into small pieces, if desired— place in a serving bowl.
Pour the cannabis lemon vinaigrette over the blend and mix with tongs until all leaves are well coated. Allow the salad to sit with the dressing on for 15 minutes.
Immediately before serving, remix the salad. Top with the salty roasted chickpeas, diced avocado, and parmesan cheese.
Give the salad a grind of fresh black pepper and serve immediately.
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