Blue Barn Arugula & Crispy Chickpea Salad

Ingredients

INGREDIENTS FOR HONEY TURMERIC VINAIGRETTE

2 Tbsp Apple Cider Vinegar

2 Tbsp Lemon Juice

1 Tbsp Mustard

1 Tbsp Honey

1 Tbsp Olive Oil

1/2 Tsp Black Pepper

1/2 Tsp Turmeric Powder

1/8 Tsp Oregano Flakes

1/8 Tsp Pomegranate Powder (optional)

INGREDIENTS FOR SALAD

Serves 2 (or 4 if you are making side salads)

2 Cups Arugula

1/2 Cup Shredded Carrots

4 Tbsp Chopped Toasted Pistachios

2 Tbsp Feta Cheese

1/2 Cup Dry Couscous

Crispy Chickpeas

Pickled Red Onion

1 Boiled Beet

Directions

To Prepare couscous: 1 Cup Water + 1 Tbsp Olive Oil + 1/2 Tsp Salt

Bring water + olive oil + salt to a boil, take off heat, add couscous, and cover for 5-7 minutes.

Fluff couscous with fork.

To prepare crispy chickpeas:

1 Can Chickpeas + 1/2 Tsp Salt + 1 Tbsp Olive Oil + Pomegranate Powder or Sumac

Drain Chickpeas, take the skin off of them, spread them on baking sheet, and coat with salt + olive oil.

Bake at 350 degrees F for 45 minutes (flipping and tossing halfway through). Season with sumac/pomegranate powder once out of the oven.

To prepare pickled onions: 1/4 Cup Vinegar + 1/4 Cup Water + 1 Tbsp Honey + Salt + Pepper

Bring mix to boil, add 1/2 sliced red onion to airtight jar, and pour boiling liquid to the onions.

Let it sit for 30 minutes before serving.

To prepare beet: Boiling Water + 1 Tbsp Vinegar

Bring water + vinegar to a boil, add whole unpeeled beet, and let is simmer for 45-50 minutes.

Run it under cold water, peel, and chop before serving.