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.jpg)
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:
covered percent of daily need
