Arugula and Chickpea Salad

Posted by Rex Jaime on

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)
  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.

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