Arugula & Chickpea Salad
Just in time for summer, this fresh and delicious Arugula & Chickpea Salad is the perfect dish for a healthy and hearty lunch or dinner. Just add your favorite drink, friends and some sun for maximum enjoyment!
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons BLiS™ Bourbon Barrel Aged Maple Syrup
- 1/4 teaspoon candied ginger cinnamon spice (or a pinch of cinnamon)
- 1/4 cup BLiS™ Elixer XO Sherry Vinegar
- 1 teaspoon cherrywood smoked seasoning (or salt and pepper)
- 1/2 cup sunflower oil
- 1 can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)
- 4 cups arugula
- 1/4 cup chopped tomatoes
- 1/4 cup sliced radish
- 1/4 cup shaved carrots
- 1/4 cup sliced red onions
- 1/4 cup crumbled feta
- 1/4 cup walnuts
Preheat oven to 400 degrees.
MAKE MAPLE DIJON VINAIGRETTE
Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined.
Drain and rinse chickpeas, then add to a rimmed baking sheet. Using a paper towel, dry the chickpeas (this will help make the chickpeas crispy.) Add oil and house seasoning to the chickpeas and make sure everything is evenly coated. Bake chickpeas in the oven for 30-40 minutes. Every 10 minutes, give the baking sheet a shake to move the chickpeas all around for even cooking. Remove from the oven and set aside until ready to assemble.
Drizzle some dressing in the bottom of a large salad bowl. Add arugula, chickpeas, tomatoes, radish, carrots, onions, walnuts and feta. Drizzle with more vinaigrette and serve
This recipe was shared courtesy of Gina Ferwerda, cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County.