Everyday Arugula Salad

This simple arugula salad features roasted spiced chickpeas, cucumber, green onion and colourful radish doused in a zippy lemon-maple vinaigrette.

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

• Sea salt and cracked pepper, to taste

method

1. 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.

2. Whisk olive oil, lemon juice, maple syrup, salt and pepper in a bowl (or shake the ingredients up in a mason jar) until combined.

3. 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

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