SPIRALIZED VEGETABLES SALAD WITH CHICKPEAS ENJOY DAN:

          SPIRALIZED VEGETABLE SALAD WITH CHICKPEAS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cabbage

1-daikon radish

4-multi colored carrots

1-yellow squash

1/4-cup yogurt, plain

1/2-avocado

1/4-cup water

2-tablespoons lemon juice +zest

1/2-cup cilantro leaves + 1/2-cup chopped cilantro for garnish

1-garlic clove minced

2-tablespoon craisins

1/4-teaspoon kosher salt

Fresh ground black pepper to taste

3-tablespoon olive oil

2-tablespoon toasted sesame seeds

CHICKPEAS:

1-(15 Oz) can chickpeas

2-tablespoons olive oil

1/2-teaspoon salt

CHICKPEAS: (PREHEAT OVEN TO 400 F)

1.   Drain and rinse the chickpeas and spread them out on a paper-towel lined baking sheet.

2.   Pat them dry, removing the skin that came off the beans.

3.   Toss chickpeas with oil & salt.

4.   Roast for 35 minutes until golden brown and crispy.

5.   To make crispier turn off the oven & let continue drying for 30-40 minutes.

SALAD:

1.   Cut the vegetables using a spiralizer.

2.   Add to a mixing b owl.

3.   Blend yogurt and next 5 ingredients into a blender & blend until smooth.

4.   Add olive oil and blend a few minutes or until creamy.

5.   Add craisins &season with salt & pepper.

6.   Toss together the noodles with the dressing, a small amount at a time.

ENJOY DAN:                                                  FOR THE LOVE OF FOOD!!