Servings
6-8
Prep Time
15 minutes
Cook Time
35-40 minutes
Author:
Halo + Cleaver Kitchen
Ingredients
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One 15 ounce can of chickpeas, drained and rinsed
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2 tablespoons of Halo + Cleaver Backyard Red BBQ Sauce
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2 teaspoons of extra-virgin olive oil
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Kosher salt and ground black pepper, to taste
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1 tablespoon extra-virgin olive oil
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11 ounces chorizo sausage, sliced 1/4-inch-thick rounds
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1 medium red bell pepper, sliced thin
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2 medium carrots, sliced into ¼-inch thick rounds
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1 small red onion, thinly sliced
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¼ cup Halo + Cleaver Backyard Red BBQ Sauce
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5 ounces arugula
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¼ cup Halo + Cleaver Backyard Red BBQ Sauce
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3 tablespoons extra-virgin olive oil
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2 tablespoons fresh lemon juice or orange juice
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¼ teaspoon kosher salt
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¼ teaspoon ground black pepper
Roasted BBQ Chickpeas
Salad
BBQ Dressing
Directions
Roast the chickpeas: Preheat oven to 425°F. Spread drained and rinsed chickpeas out on a dry dish towel; pat dry.
Optional step: Peel skins off each chickpea. (Note: This will take some time, but it’s worth it because it makes the chickpeas extra crispy).
Spread chickpeas onto a baking sheet lined with parchment paper. Place in the oven for 10 minutes.
Remove from the oven and pour Halo + Cleaver Backyard Red BBQ Sauce and oil over the top. Sprinkle with salt and pepper. Toss to coat.
Return chickpeas to the oven and roast for an additional 15-20 minutes, or until crispy, stirring halfway through baking. Remove from oven and set aside to cool.
To a large nonstick skillet over medium-high heat, warm the oil. Add the chorizo, peppers, carrots, onion, andHalo + Cleaver Backyard Red BBQ Sauce.
Cook, stirring occasionally, until chorizo is cooked through and veggies have softened slightly, about 10 minutes. Remove from heat.
Make the dressing: To a large mixing bowl, add the Halo + Cleaver Backyard Red BBQ Sauce, oil, lemon or orange juice, salt and black pepper. Whisk to combine.
Add the arugula, cooked chorizo mixture, and crispy chickpeas to the bowl. Toss to combine, then serve.
Recipe Note
The roasted chickpeas make a great healthy snack on their own, or use them to dress up salads or protein bowls.
Short on time? Skip roasting the chickpeas and simply add them to the pan when cooking the chorizo (be sure to add ¼ cup Halo + Cleaver Backyard Red BBQ Sauce).
Want to make this Paleo and Keto friendly? Simply omit the chickpeas!