Arugula and Chickpea Salad

📷 by: The Twin Cooking Project

This salad comes together so quickly and is perfect for an appetizer or a light salad meal.

• 4 cups Arugula
• 1/4 cup Almonds
• 5 tbsp Parmesan Cheese (grated)

• 3/4 cup Chickpeas (boiled)
• 2 tbsp Don Carlos Extra Virgin Olive Oil
• 1 tsp Chili Powder
• Citrus Sea Salt with Pink Peppercorns

• 2 tbsp Basil Extra Virgin Olive Oil
• 1 tbsp Lemon Juice
• 1 tbsp Forest Honey

1. Wash the arugula and set aside.
2. Preheat the oven to 400 degrees.
3. Line a baking tray with parchment paper. In a large bowl, mix the chickpeas with olive oil, Citrus Sea Salt with Pink Peppercorns and chili. Roast the chickpeas for 20-25 minutes.
4. Prepare the salad dressing by mixing together olive oil, honey and lemon.
5. Assemble the salad: Place arugula in a salad bowl. Add the roasted chickpeas and almonds. Drizzle the salad dressing, sprinkle parmesan cheese and serve.