Cinnamon Roll Cheesecake Bar

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**Easy Chickpea Salad: A Quick and Delicious Recipe**

If you’re searching for a nutritious and vibrant salad that comes together in mere minutes, look no further than this Easy Chickpea Salad. Ideal for busy weekdays or as a delightful addition to your weekend gatherings, this salad is not only simple to prepare but also packed with flavor and health benefits. Using a canned chickpea base, this dish offers a satisfying mix of textures and tastes that will leave you craving more!

 

**Serving Suggestions:**

This Easy Chickpea Salad is incredibly versatile. Serve it as a light main course, or as a side dish alongside grilled meats or roasted vegetables. It pairs beautifully with pita bread, quinoa, or can even be added to wraps and sandwiches. For meal prep enthusiasts, this salad keeps well in the fridge for a few days, allowing the flavors to meld beautifully over time – making it an excellent choice for lunches during the week.

 

**Conclusion:**

In just a few minutes, you can whip up this delightful Easy Chickpea Salad that is not only bursting with vibrant colors, but is also overflowing with essential nutrients. With its combination of creamy chickpeas, crunchy vegetables, fresh herbs, and a zesty dressing, this salad is sure to please both your taste buds and your body. Enjoy it on its own or as a companion to your favorite dishes – it’s bound to become a staple in your culinary repertoire!

 

Ingredients:
FOR CRUST:
  • 2 cups cinnamon graham crackers finely crushed
  • 1/3 cup butter melted
  • 1/4 cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz pkgs) cream cheese at room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup sour cream
FOR CINNAMON SWIRL:
  • 1 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2-3 Tbsp ground cinnamon depending on how cinnamon-y you want it
  • 6 Tbsp butter

 

▫️Instructions:
Preheat oven to 325 degrees F. Line an 8×8 pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10-12 minutes or until golden. Remove from the oven but keep the oven on.
While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside.
Meanwhile, in a medium saucepan, melt together the brown sugar, flour, cinnamon and butter, stirring until smooth. Set aside.
Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then swirl them together with a butter knife.
Top with remaining cheesecake, then remaining cinnamon mixture, swirling together.
Bake for approx. 35-40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.

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