Arugula Salad with Honey Roasted Chickpeas
Ingredients
The salad
-
6
cups
arugula
-
1
whole
avocado
-
4
whole
radishes
-
¼
cup
freshly grated parmesan cheese
-
3
Tbsp
fresh chives
-
Lemon Dijon Herb Dressing
recipe
The chickpeas
-
1
15 oz can
chickpeas
-
1
Tbsp
olive oil
-
½
tsp
sea salt
-
1
Tbsp
honey
-
1
tsp
Dijon mustard
-
½
tsp
paprika
-
½
tsp
chili powder
-
¼
tsp
cinnamon
-
¼
tsp
dried thyme
Instructions
- Preheat the oven to 400°F.
- Drain and rinse the chickpeas, then pat them dry and let them air dry for 30 to 45 minutes.
- Toss the dried chickpeas with olive oil and season with sea salt.
- Spread the chickpeas on a baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through.
- After roasting, turn off the oven and let the chickpeas sit in the warm oven for an additional 15 minutes.
- While the chickpeas roast, prepare the lemon dijon herb dressing and slice the avocado, radishes, and chives.
- Once the chickpeas are crispy, mix them with olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme.
- In a large bowl, combine arugula, warm chickpeas, avocado, radishes, and chives, then toss with the dressing.
- Top with freshly grated parmesan cheese and serve.
Nutrition Facts (estimated)
Servings
6
Calories
248
Total fat
13.6g
Total carbohydrates
27.5g
Total protein
6.3g
Sodium
419.6mg
Cholesterol
0mg
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