This simple arugula salad features roasted spiced chickpeas, cucumber, green onion and colourful radish doused in a zippy lemon-maple vinaigrette. Perfect for serving as a side salad or main dish.
Everyday Arugula Salad
Serves 2-4
ingredients
6-7 cups arugula
1/2 cup green onions, chopped
7-8 radishes, thinly sliced
1 English cucumber, thinly sliced
Chili flakes, to taste
chickpeas
1 (425g) can chickpeas, drained/rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coconut aminos
1 teaspoon pure maple syrup
lemon-maple vinaigrette
1/4 cup extra-virgin olive oil
2 lemons, juiced
2 tablespoons pure maple syrup
Salt and freshly ground pepper, to taste
method
Pre-heat oven to 400 degrees F. On a large parchment-lined baking sheet, combine chickpeas, olive oil, garlic powder, onion powder, paprika, cumin, maple syrup, coconut aminos, salt and pepper. Roast for 25-30 minutes.
Whisk olive oil, lemon juice, maple syrup, salt and pepper in a bowl (or shake the ingredients up in a mason jar) until combined.
Combine roasted chickpeas in a bowl with the arugula, radish, cucumber and green onion. Drizzle dressing over top and toss to combine. Serve garnished with chili flakes.
peace of mind
Canola-free
Corn-free
Dairy-free
Gluten-free
Refined sugar-free
Soy-free
Vegan
let me know what you think ❤︎
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