ARUGULA SALAD WITH ROASTED CHICKPEAS AND AVOCADO
RECIPES
ARUGULA SALAD WITH ROASTED CHICKPEAS AND AVOCADO
This salad is so easy to make and it’s packed with folate which is great for any of you out there who are expecting or who are trying for a baby.
ARUGULA SALAD WITH ROASTED CHICKPEAS AND AVOCADO
serves 1
INGREDIENTS:
a few handfuls of pre-roasted chickpeas (I always keep some on hand and roast about two cans at one time)
2 cups of arugula (washed and dried)
1/2 avocado (ripened), finely diced.
1/2 lemon, juiced
for the chickpeas:
2 cans chickpeas
1 spray of extra virgin olive oil
salt + pepper
seasoning of choice (I like saltwater child-lime seasoning from the Silk Road spice merchant)
DIRECTIONS
Chickpea Prep
Preheat the oven to 425°F.
About once a week I prep some roasted chickpeas. I rinse two cans of chickpeas, pat them dry with a tea towel and spread them out on a baking sheet.
Spray them with a layer of extra virgin olive oil and top with seasoning of your choice.
Cook for about 20-30 minutes. Shake the pan about halfway through to make sure to cook them on both sides. I like to test them to make sure they’re crunchy and put them back in for 5 minute increments if they’re not as crispy as I want yet.
Salad Prep
Wash the arugula, add it to your salad bowl. Add in diced avocado, chickpeas, toss and top with 1/2 freshly juiced lemon.
Bon Apetit!
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