Roasted Chickpea Salad with Hot Honey Vinaigrette

You can never go wrong with a salad that includes chickpeas and avocado. This one is made extra special with a delicious homemade vinaigrette using Red Clay Hot Sauce’s Hot Honey. You can swap regular honey or manuka if you have it, but the slight kick really takes this salad up a notch. It’s so simple and clean, I like to make a big batch of this dressing on a Sunday evening and enjoy for lunch a few times during the week.

For the roasted chickpeas

• 1 can chickpeas, drained and rinsed

• 2 tbsp extra virgin olive oil

• 1 tsp salt

For the Hot Honey Vinaigrette

• ¼ cup extra virgin olive oil

• 3 tbsp Red Clay Hot Honey

• 2 tbsp Tahini

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• squeeze of lemon juice

• ½ tsp salt and pepper (or to taste)

For the salad

• ½ roasted chickpeas

• 2 cups arugula blend

• 1 oz feta cheese

• ½ cup sliced cucumber

• 2 tbsp Hot Honey Vinaigrette

• 1 tsp salt

• Option: roasted chicken or cauliflower

INSTRUCTIONS

1. Preheat oven to 400 degrees. Drain and rinse cheapicks, pat dry. In a large bowl, mix oil and chickpeas until well coated. Add salt to taste. Place in a single later on a parchment-lined baking sheet and roasted for 30 minutes or until brown and crispy.

2. Mix all ingredients together in a blender or sealed jar until creamy

3. Add all ingredients to a bowl, min in dressing. Enjoy!