Ingredients

For the roasted chickpeas:

1 teaspoon olive oil

1 can chickpeas drained, rinsed, and dried, skins discarded

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

Salt and freshly ground black pepper

For the salad:

Seeds of Change© Brown rice and Quinoa

2 cups mixed field greens or lettuce

1 cup grape tomatoes, halved

2 cucumbers peeled, halved lengthwise and chopped

1 yellow bell pepper stemmed, seeded, and chopped

1/2 cup pitted Kalamata olives

1/2 cup  store-bought hummus

2 Grilled chicken breast

Instructions

To roast the chickpeas:

1. Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.

2. In a small bowl, combine chickpeas with olive oil, basil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.

3. Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.

To assemble the salad:

1. Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and brown rice/quinoa, chicken in sections around the bowl. Spoon the hummus in the middle of the bowl and serve.

Enjoy!