Rainbow Salad with Smoky Chickpeas

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.

Serves 3-4

Smoky Chickpeas

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

Salad

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.