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Arugula and Roasted Chickpea Salad with Lemon-Honey Dressing Recipe

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4.3 from 7 reviews

A fresh and flavorful Arugula and Chickpea Salad featuring peppery arugula, crunchy roasted chickpeas and almonds, tangy lemon-honey dressing, and a sprinkle of Parmesan cheese. Perfect for a quick, nutritious meal ready in 30 minutes.

Ingredients

Salad

  • 4 cups Arugula
  • 1/4 cup Almonds
  • 5 tbsp Parmesan Cheese (grated)
  • 3/4 cup Chickpeas (boiled)

For Roasting Chickpeas

  • 2 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
  • 1 tsp Chilli Powder

Salad Dressing

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

Instructions

  1. Wash Arugula: Thoroughly wash the arugula leaves under cold water, drain well, and set aside to keep crisp for the salad.
  2. Preheat Oven: Preheat your oven to 180°C (356°F) in preparation for roasting the chickpeas.
  3. Roast Chickpeas: Line a baking tray with parchment paper. In a large bowl, toss the boiled chickpeas with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of chili powder until evenly coated. Spread them in a single layer on the baking tray and roast in the oven for 20-25 minutes until they are crispy and golden.
  4. Make Dressing: While chickpeas are roasting, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon honey in a small bowl. Whisk together until emulsified to create a tangy, slightly sweet dressing.
  5. Assemble Salad: In a large salad bowl, place the washed arugula. Add the roasted chickpeas and almonds on top. Drizzle the prepared dressing evenly over the salad, then sprinkle the grated Parmesan cheese. Toss gently if desired, and serve immediately to enjoy the crispy textures and fresh flavors.

Notes

  • Boiled chickpeas can be canned chickpeas drained and rinsed for convenience.
  • Adjust the amount of chili powder according to spice preference.
  • Use raw almonds for a fresh nutty crunch; you may toast them lightly if preferred.
  • For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
  • The salad dressing can be made a day ahead and refrigerated.

Find it online: https://yumntasty.com/arugula-and-roasted-chickpea-salad-with-lemon-honey-dressing-recipe/