Turmeric Roasted Chick Pea Salad with Mango

Ginger and Turmeric go together like peanut and jelly. The flavor is sensational! I honestly was not very familiar with Turmeric until I created this recipe. Now, I can't wait to experiment with it more! I love the bold color it brings and not to mention all the health benefits!

Turmeric has many health benefits and can treat minor to more serious problems. It's been recognized by Chinese and Ayurvedic medicine for hundreds of years! Why? For it's anti-inflammatory and anti-oxidant properties! It can help with inflammation, weight loss, diabetes, colds & flu, cancer, asthma, arthritis and even help prevent the onset of Alzheimer's. Am I full of it? No way! Check it out for yourself! http://www.undergroundhealth.com/health-benefits-of-turmeric/

I decided to make Roasted Chick Peas! While they were cooking I prepped a hearty salad. I started with a bed of quinoa, topped it with chopped kale, surrounded it with red cabbage and red onion, fresh mung beans and topped it with chopped cucumber.

Toss it together!

Add the roasted chick peas and toss. Top with sliced mango and a few slices of Serrano pepper. Sweet & Spicy! This is a NEW favorite salad, I've already make it twice!

Prep time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 2 hearty servings!
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Roasted Chick Peas:

• 1 can chick peas (Garbanzo Beans) - drained and rinsed
• Drizzle of olive oil
• 1/2 tsp Tumeric
• 1/2 tsp black pepper
• 1 knob minced ginger
• To taste: salt and red pepper flakes
• Slice of lemon - Squeezed

Prep:

1. Pre-heat oven to 350 degrees, prep a cooking sheet with parchment paper and olive oil spray.
2. Add all of the ingredients in a bowl or bag and mix well.
3. Pour chick pea mixture over prepped baking sheet.
4. Bake for 15-20 minutes.
5. Serve as a side or enjoy as a salad topping!

Kale and Mango Salad:

• 1/2 cup pre-cooked and cooled quinoa
• 2-3 leaves kale - remove stems and chop
• Thin slice of red cabbage - chopped
• 1-2 slices red onion - chopped
• 1/4 of a large cucumber - chopped
• Few fresh mung bean sprouts
• 2 slices mango - chopped
• Opt: 1 Serrano pepper - chopped

Prep:

1. Start with a 1/4 cup of kale in each bowl.
2. Top with Kale.
3. Add red cabbage, red onion, mung beans, cucumber and roasted chick peas
4. Toss and top with mango and Serrano! Enjoy with your favorite dressing!