Roasted Spiced Chickpea Salad

Preheat the oven on the broil setting. Spread the dried chickpeas on a baking sheet and toss them with olive oil and the spice blend (ginger, curry powder, turmeric, cumin, garlic, salt, and red pepper flakes).

Broil the chickpeas, stirring every 2 minutes, for about 15 minutes until they are lightly crisp.

While the chickpeas roast, prepare the vegetables: chop the lettuce, dice the cucumber, halve the sugar snap peas, slice the onion, and set aside the corn kernels.

In a small bowl, whisk together the rice vinegar, red wine vinegar, and herb‑infused olive oil to create a simple vinaigrette.

In a large salad bowl, combine the lettuce, cucumber, sugar snap peas, onion, corn, and the roasted spiced chickpeas.

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Top the salad with the roughly chopped peanuts (or substitute walnuts or almonds if preferred) and serve immediately.