Salad Arugula with Honey Roasted Chickpeas

The most satisfying Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy! Top with fresh veggies, avocado slices and the lemon dijon herb dressing!

Oh how A cook keep a good salad and this one is packed with fiber and protein! A cook am such a fan of chickpeas and recently realized A cook had a ton of cans in the pantry while cleaning it out so this was the reliable way to use them. Roasted chickpeas crisp up so perfectly in the oven (or air fryer!) and they add the best crunch to this otherwise boring salad. This kitchen is obsessed with adding them

The other great thing about chickpeas is that they are actually really filling as well with tons of great health benefits so they make for a great lunch option. Sometimes A cook'll double this recipe and keep some in a container as a snack!

What goes in

• 6 cups arugula
• 1 avocado, pitted and sliced
• 4 radishes, thinly sliced
• 1/4 cup freshly grated parmesan cheese
• 3 tablespoons fresh chives, minced
• Lemon Dijon Herb Dressing, recipe
• 1 15 ounces can chickpeas, drained and rinsed
• 1 tablespoon olive oil + a little more right before serving
• 1/2 teaspoon sea salt
• 1 tablespoon honey, or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon dried thyme

How it comes together

1. Preheat oven to 400 degrees F.
2. Drain and rinse the chickpeas and spread them out on a paper towel, patting them dry. Let the chickpeas air dry for about 30 to 45 minutes to really make sure they'll crisp up nicely in the oven. (If you do not have time for that, make sure to really pat them down with your paper towel to get them as dry as possible.)
3. Once the chickpeas are nice and dry, toss them with olive oil and season with sea salt. We'll add the honey-spice mixture after they are done roasting so that the spices do not burn and make the chickpeas taste bitter.
4. Spread the chickpeas out in a single layer on a baking sheet and roast in the oven for 25 to 30 minutes, shaking the pan halfway through. Next, turn off the oven and let the chickpeas sit in the warm oven (with the door partially open) for about 15 more minutes to really let them crisp up.
5. While the chickpeas are roasting, whisk together the lemon dijon herb dressing (A cook use half of the recipe), slice up the avocado, radishes and chives.
6. Once the chickpeas are crackly, whisk together a teaspoon more of olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme and toss with the chickpeas until fully coated.
7. To make the salad, in a wide bowl add the arugula, warm chickpeas, avocado, radishes and chives and toss with the lemon dressing. Top with freshly grated parmesan cheese and additional herbs, if desired. Serve and enjoy!

Keep in mind

*This salad does not keep well once tossed in the dressing, so keep everything separate until ready to serve. *Store chickpeas in a sealed container at room temperature (not your fridge) for up to 2 days, however they taste best (and crispiest!) the same day.