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Arugula and chickpea salad

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Category: Salad


Arugula salad with oven roasted chickpeas, almonds, parmesan and a simple olive oil, honey and lemon dressing.




  • 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


  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Honey


  1. Wash the arugula and keep aside.
  2. Preheat the oven to 180 degree celsius.
  3. 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.
  4. Prepare the salad dressing by mixing together olive oil, honey and lemon.
  5. Assemble the salad: Place arugula in a salad bowl. Add the roasted chickpeas and almonds. Drizzle the salad dressing, sprinkle parmesan cheese and serve.


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