Crispy Chickpea Arugula Salad
This Crispy Chickpea Arugula Salad is the perfect light, bright & delicious vegan salad. The vegan honey dijon dressing is delish!
Equipment
Ingredients
- 1 15-ounce can chickpeas drained & rinsed
- 1 tablespoon oil I used avocado oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 batch vegan honey mustard dressing
- 6 cups arugula
- 1/3 cup vegan feta I used Follow Your Heart
- pickled onions
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the chickpeas, oil & dry seasonings to the baking sheet and toss to coat. Place in the oven for 10 minutes, toss and place back in the oven for 5-10 minutes, or until crispy. Remove from the oven and allow to cool slightly.
- Meanwhile prepare the honey mustard dressing (linked above). Set aside.
- To assemble, add the arugula and 1/2 the dressing to a large mixing bowl. Toss until coated. Top with the chickpeas, feta, pickled onions & parsley.
- Spoon onto plates and top with the remaining dressing.
Video
Notes
- You could sub the vegan feta for avocado.
- This is best served right away - if making ahead of time, wait to add the dressing until right before serving.
Nutrition
Calories: 214kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g