Forget crutons in your salad and make pulses your plus one
Spring gives us some crazy colourful produce, and while we’re all for noshing on raw carrots and radishes as an afternoon snack, roasting them until sweet, golden and crispy takes them to a whole new level. This meal-sized salad gets beefed up with a base of fluffy and nutty kasha, the toasted version of buckwheat that’s packed with fibre and phytochemicals to boot! And since every salad needs a good crunch factor, skip the butter-soaked croutons, and look to pulses, instead.
These roasted crispy chickpeas will turn any basic salad into a dinner party-worthy treat, but are equally good just eaten out of a bowl like chips. We suggest whipping up a double or triple batch and keeping them in an airtight container at room temperature for up to a week — you know, for salad or snacking emergencies.