Wonderful colors are represented in this salad. The smoky chickpeas can be omitted but are a tasty addition and can be used as a protein-packed snack anytime.
1 (15 1/2 oz) can chickpeas drained and rinsed
2 t. neutral oil (I did try my daughter's mustard oil though)
1 t. smoky spice (1/2 t. red pepper flakes, 1/2 t. loose finely ground Lapsang Souchong tea or Earl Grey black tea, 1/4 t. smoked paprika, 1/4 t. ground cumin)
1/8 t. salt
Red Pepper Vinaigrette
1/2 roasted red bell pepper, peeled, seeded, cored and coarsely chopped (about 1/2c)
2 T. Apple Cider Vinegar with the mother (like Braggs)
1 t. tomato paste
1 small clove garlic coarsely chopped
1/2 t. salt
Freshly ground black pepper
1/3 c olive oil
2 cups organic corn steamed and cooled
1 1/2 c shredded purple cabbage
1/4 c basil leaves shredded
goat cheese to taste, optional
To make chickpeas: Preheat oven to 400 degrees F. Line an 18-inch sheet pan with parchment paper. Remove chickpea skin by pinching the round end, the skins should slip right off. Rub the chickpeas with a paper towel to dry. Toss them in a bowl with oil, smoky spice and salt and tumble them onto the sheet pan in a single layer. Roast for 30 minutes.
To make vinaigrette: Puree the bell pepper, vinegar, tomato paste, garlic, salt and pepper in a blender until smooth, drizzling in olive oil until dressing comes together.
To assemble the salad: Toss ingredients with 1/3 cup vinaigrette. Sprinkle blobs of goat cheese on the salad if desired.