Chickpea Arugula Salad
A refreshing Chickpea Arugula Salad packed with flavor and nutrients, perfect for a light meal.
Equipment
- oven
- baking tray
- parchment paper
- Pan
- bowl
- Small bowl
Ingredients
Vegetables and Greens
- 2 cups broccoli florets drizzled with 2 teaspoon avocado oil and seasoned with kosher salt and black pepper
- 2 servings arugula or greens of choice
- 1 cup red cabbage chopped
- 2 tablespoon red onion finely chopped
- 2 tablespoon fresh parsley finely chopped
- ⅓ cup olives kalamata and/or green olives
Chickpeas and Seasonings
- 1 15 oz. can chickpeas drained and rinsed
- 1 to 2 teaspoon avocado oil
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
Dressing
- ¼ cup vegan mayo
- 4 teaspoon Dijon mustard
- 2 tablespoon agave nectar
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Instructions
Preparation
- Preheat oven to 400 degrees (convect) F. Spread broccoli florets on a baking tray lined with parchment paper, and drizzle with oil and seasonings. Place tray in oven and roast for 10 to 15 minutes until florets are just beginning to lightly brown in spots. Remove tray from oven to cool.
- Add arugula to bowls or a large serving bowl. Top with red cabbage, red onion, parsley, and olives.
- In a pan over medium heat, add chickpeas and avocado oil, stir, and then stir in seasonings. Cook for 3 to 4 minutes, stirring periodically. Let cool while you make the dressing.
- In a small bowl, add all Dressing ingredients and stir them together well. Then add chickpeas and roasted broccoli to the bowl, and top with dressing as desired.
Notes
Best served fresh, but can be stored in the refrigerator for a day.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 50mgCalcium: 100mgIron: 3mg
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