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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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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