Breakfast Salad with Indian Spiced Chickpeas
One of my favorite breakfast salads!
Olivia’s Organic Salad mix is easy and great as a base. I usually get the Power Blend and the Spring Mix. Some greens listed but may not include all.
- Kale
- Spinach
- Red and Green Oak,
- Red and Green Chard
- Radicchio
- Frisee
- Beet Greens
- Arugula
- Red Mustard
- Collards
- Chicory
- Red Onion
- Microgreens
- Carrots
- Grape Tomatoes
- Celery
- Brocolli
- 3 Brazillian Nuts
- Dried Barberries or Goji Berries
- Pumpkin Seeds
- Avocado
- Kiwi
- Chickpeas (Sometimes I use Kidney or black beans, but chickpeas are my favorite with the spices!)
Chickpea Prep
I sautée about 3/4 Cup of Chickpeas (Canned is fine if you don’t have time to prepare dried beans from the day before and as long as the canned beans are low sodium, ideally no salt added) in 1/2 tsp of coconut oil.
I spice my beans with Curry Powder, Cuman Powder, Cayenne Powder, Garlic Powder, Black Pepper, usually coat all the beans heavily with those spices, then a pinch of Himalayan Pink Salt. I sautée for no more than 1 minute, just enough to warm the coconut oil to allow the spices to stick to the chickpeas.
I let the chickpeas cool before placing on my salad so I don’t kill any enzymes from my raw beautiful salad! It is sooooooooo good!
