Super Bowl Penance Salad: Roast Chickpeas, Spinach, Cabbage and Oranges

The day after indulging in as much beer, wings, chili and hot dogs as my stomach can handle, I’m looking for something extra nutritious for dinner that still has some protein. This salad is light and fresh, and the roasted chickpeas provide just the right creamy balance.

There are some people who are avid chickpea (or garbanzo bean) haters. They don’t like the flavor or texture, especially when the chickpeas are served plain. I think this cooking method will make even the strongest doubter a believer.

While the chickpeas are roasting and cooling, pull together the rest of the salad. Then serve and feel righteous.


  • 1 can chickpeas/garbanzo beans, rinsed and drained
  • Olive oil, salt, pepper and cayenne pepper, for seasoning
  • 1/2 small head green cabbage
  • 4-5 generous handfuls baby spinach
  • 1 orange
  • Grated parmesan cheese
  • Olive oil and balsamic vinegar, or pre-made vinaigrette dressing

Step 1. Preheat the oven to 425 degrees F. Dump the rinsed chickpeas onto a paper towel and dry thoroughly. Give the chickpeas a good rubbing to remove the skins from the beans (don’t sweat it if they don’t all come off).


Step 2. Transfer the chickpeas to a flat baking pan. Pour a teaspoon or two of olive oil over the chickpeas, then shake and toss to coat.



Step 3. Season liberally with fresh-ground black pepper, then add a pinch of sea salt and a dash of cayenne pepper. Then pop the chickpeas in the oven and bake for 15 minutes.


Step 4. Let the chickpeas cool. They will be nice and brown and crunchy on the outside and creamy on the inside.




Step 5. Assemble the rest of the salad. Chop the cabbage …





… And dice the orange.






Step 6. Combine everything together, then sprinkle parmesan on top and toss with a simple vinaigrette dressing.

You’ve made up for the previous day’s eating in admirable fashion.


  • Melinda

    Those roasted chick peas sound great!

  • Jen

    I’m a chickpea hater so I’m curious to see if roasting redeems them at all.

    • Mark Evitt

      I think you’ll be pleasantly surprised!

  • Tatiana Promessi

    Very tasty! I like the refreshing oranges and the overall crunch. I added some slivered almonds.

    • Mark Evitt

      Slivered almonds are a perfect addition! 

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