Crispy Chickpea Arugula Salad

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 卡路里: 214 kcal
• 總脂肪: 16 g
• 總碳水化合物: 15 g
• 蛋白質: 6 g