Arugula Salad with Crispy Spiced Chickpeas and Mustard Vinaigrette

Turn in chickpea's can into a beautiful, healthy, quick meal, with a flavorful vinaigrette and dark greens. 

Simplicity: easy

Time Consuming: 20 minutes

Taste: spicy

Recommendation: wash with abundant water and dry the chickpeas very well before consuming from a can. 

Ingredients for the salad: 

• 1 teaspoon paprika
• 1 teaspoon organic brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Himalayan pink salt
• 1 tablespoon olive oil
• 1 can chickpeas, drained
• 6 ounces baby arugula or your favorite dark greens

Ingredients for the dressing

• 1 1/2 tablespoons cider vinegar 
• 1 tablespoon whole-grain mustard
• 2 teaspoon maple syrup 
• 1 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice 
• 1/4 teaspoon Himalayan pink salt
• 1/4 cup olive oil

Steps:

1- For the salad in a medium bowl combine paprika, sugar, cumin, salt, and cayenne pepper. 

2- Heat 1 tablespoon olive oil over medium-high heat. 

3- Sauté the chickpeas, for around 10 to 12 minutes, until crispy. 

4- Toss the chickpeas with the mixture. Let cool for 5 minutes. 

5- For the dressing: Whisk vinegar, mustard, maple syrup, lemon zest, lemon juice, and salt. 

6- Toss the arugula, chickpeas, and dressing. 

7- Seasonal with salt and pepper to taste, and serve. 

Enjoy it!

cookreviewfl.com