Description
Arugula salad with oven roasted chickpeas, almonds, parmesan and a simple olive oil, honey and lemon dressing.
Ingredients
Scale
Salad
- 4 cups Arugula
- 1/4 cup Almonds
- 5 tbsp Parmesan Cheese (grated)
Oven roasted chickpeas
- 3/4 cup Chickpeas (boiled)
- 2 tbsp Olive Oil
- 1 tsp Chilli Powder
- Salt
- Pepper
Dressing
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Honey
Instructions
- Wash the arugula and keep aside.
- Preheat the oven to 180 degree celsius.
- Line a baking tray with parchment paper. In a large bowl, mix the chickpeas with olive oil, salt, pepper and chilli. Roast the chickpeas for 20-25 minutes at 180 degree celsius.
- Prepare the salad dressing by mixing together olive oil, honey and lemon.
- Assemble the salad: Place arugula in a salad bowl. Add the roasted chickpeas and almonds. Drizzle the salad dressing, sprinkle parmesan cheese and serve.
Notes
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