Crispy Chickpea and Arugula Salad

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Crispy Chickpean and Arugula Salad might be a recipe you should try. One portion of this dish contains approximately 14g of protein, 47g of fat, and a total of 590 calories. For $1.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Lifes Ambrosia has 72 fans. Head to the store and pick up white wine vinegar, shallots, eggs, and a few other things to make it today. It works best as a main course, and is done in around 20 minutes. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, you might also like recipes such as Farro, Chickpea & Arugula Salad, Wild Arugulan and Chickpea Salad, and Pear & Arugula Chickpea Salad.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 cup avocado oil (such as Chosen Foods)

2.5 - 3 ounces baby arugula

1/4 teaspoon black pepper.

1 (15 ounce) can chickpeas rinsed, drained and pat dry

3 hard boiled eggs, quartered

1/4 cup extra virgin olive oil

1 garlic clove, minced

3/4 teaspoon kosher salt

1/4 cup thinly sliced shallots

1 teaspoon stone ground mustard

2 tablespoons white wine vinegar

Equipment:

frying pan

paper towels

whisk

bowl

Cooking instruction summary:

Heat avocado oil in a skillet over medium-high heat. Add in chickpeas and cook until golden brown, 15- 20 minutes, stirring every 5 minutes. Transfer to a paper towel lined plate and sprinkle with salt. In a large bowl combine arugula, hard boiled eggs, chickpeas and shallots. In a small bowl whisk all vinaigrette ingredients together. Drizzle vinaigrette over salad. Toss to coat and serve.

 

Step by step:


1. Heat avocado oil in a skillet over medium-high heat.

2. Add in chickpeas and cook until golden brown, 15- 20 minutes, stirring every 5 minutes.

3. Transfer to a paper towel lined plate and sprinkle with salt. In a large bowl combine arugula, hard boiled eggs, chickpeas and shallots. In a small bowl whisk all vinaigrette ingredients together.

4. Drizzle vinaigrette over salad. Toss to coat and serve.


Nutrition Information:

Quickview
600k Calories
14g Protein
46g Total Fat
32g Carbs
11% Health Score
Limit These
Calories
600k
30%

Fat
46g
72%

  Saturated Fat
6g
40%

Carbohydrates
32g
11%

  Sugar
6g
8%

Cholesterol
122mg
41%

Sodium
512mg
22%

Get Enough Of These
Protein
14g
29%

Manganese
1mg
62%

Folate
220µg
55%

Fiber
8g
36%

Vitamin K
32µg
31%

Phosphorus
265mg
27%

Iron
4mg
24%

Copper
0.43mg
22%

Selenium
14µg
21%

Vitamin E
2mg
18%

Magnesium
67mg
17%

Zinc
2mg
15%

Vitamin B2
0.24mg
14%

Vitamin B6
0.28mg
14%

Potassium
479mg
14%

Vitamin A
629IU
13%

Calcium
107mg
11%

Vitamin B1
0.16mg
11%

Vitamin B5
0.94mg
9%

Vitamin C
5mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.66µg
4%

Vitamin B3
0.68mg
3%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Once upon a time there lived a woman who had a maddening passion for baked beans. She loved them but unfortunately they had always had a very embarrassing and somewhat lively reaction to her. Then one day she met a guy and fell in love. When it became apparent that they would marry she thought to herself, " He is such a sweet and gentle man, he would never go for this carrying on." So she made the supreme sacrifice and gave up beans. Some months later her car broke down on the way home from work. Since she lived in the country she called her husband and told him that she would be late because she had to walk home. On her way she passed a small diner and the odor of the baked beans was more than she could stand. Since she still had miles to walk, she figured that she would walk off any ill effects by the time she reached home. So, she stopped at the diner and before she knew it, she had consumed three large orders of baked beans. All the way home she putt-putted. And upon arriving home she felt reasonably sure she could control it. Her husband seemed excited to see her and exclaimed delightedly, "Darling, I have a surprise for dinner tonight." He then blindfolded her and led her to her chair at the table. She seated herself and just as he was about to remove the blindfold from his wife, the telephone rang. He made her promise not to touch the blindfold until he returned. He then went to answer the phone. The baked beans she had consumed were still affecting her and the pressure was becoming almost unbearable, so while her husband was out of the room she seized the opportunity, shifted her weight to one leg and let it go. It was not only loud, but it smelled like a fertilizer truck running over a skunk in front of pulpwood mill. She took her napkin and fanned the air around her vigorously. Then, she shifted to the other cheek and ripped three more, which reminded her of cabbage cooking. Keeping her ears tuned to the conversation in the other room, she went on like this for another ten minutes. When the phone farewells signaled the end of her freedom, she fanned the air a few more times with her napkin, placed it on her lap and folded her hands upon it, smiling contentedly to herself. She was the picture of innocence when her husband returned, Apologizing for taking so long, he asked her if she peeked, and she assured him that she had not. At this point, he removed the blindfold, and she was surprised! There were twelve dinner guests seated around the table to wish her a Happy Birthday!

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