Arugula and roasted chickpeas are by far my 2 favorite salad ingredients. especially when paired with a peanut butter and sesame dressing. Yum!
What are your favorite salad ingredients? My number 3 is roasted cauliflower with turmeric. Though I love most fruits, veggies, and legumes, nothing beats the flavor of arugula, chickpeas, and cauliflower.
But what's more important here.... the more color you bring to your plate the more beneficial nutrients your body will get to stay happy and healthy. And salads like this just brighten up my day. Though the sun has returned, the day started quite gloomy and stormy.
Last night and this morning we had some heavy rains which are quite unusual in the dry season.
Anyway, the garden is quite happy with the rain. Always see the positives in the negatives, right?
ROASTED CHICKPEA ARUGULA SALAD WITH PEANUT BUTTER DRESSING 🥗
INGREDIENTS (serves 2)
For the roasted chickpeas
1.5 cup cooked chickpeas, drained (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
1 tsp dried oregano
1 tsp cumin powder
Sea salt and black pepper to taste
For the peanut butter dressing
1 tbsp peanut butter
1 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tbsp lime juice
1 tbsp water
1/4 cup spring onion, roughly chopped
Black pepper to taste
For the arugula salad
3 cups arugula
1 cup tomato, chopped
2 cup shredded red cabbage
DIRECTIONS
- Preheat oven to 200C (400F).
- Add chickpeas and herbs to a baking sheet. Drizzle with a little cooking oil and toss to coat. Roast for 15 to 20 minutes or until crisp and browned. Toss halfway through to roast evenly.
- In a small blender or food processor, combine all dressing ingredients and process until smooth. Set aside.
- Combine all salad ingredients in a salad bowl. Toss to combine. Divide over plates or bowls and top with roasted chickpeas and peanut butter dressing.
FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND HUAWEI Y9
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