Balsamic Chickpea Arugula Salad

Name: Balsamic Chickpea Arugula Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 Cups of Arugula; 2 Tomatoes; 1 Cup of Chopped Cucumber; 1 Cup of Chickpeas; 2 Tbsp of Balsamic Vinegar; 1/4 Cup of Extra Virgin Olive Oil; Pinch of Salt and Pepper

Recipes

Aug 17

Written By Yazzi | Intuitive Wellness Coach

Balsamic chickpea arugula salad is a yummy lunch, dinner or side salad and it’s perfect for healing!

Balsamic chickpea arugula salad is a yummy lunch, dinner, or side salad, and it’s perfect for healing!

During Summer, I am always craving something delicious and light to eat. Don’t get me wrong, I love a great pasta or bready meal, but when it’s a hot day, all I want is something light, cool, and refreshing.

If you’re on the bean protocol, you know that most dishes are warm, and it’s not precisely what’s calling your name on a 110-degree day. Does anyone else live in Phoenix?

Whether you’re in the desserts or sitting by the beach, this yummy chickpea arugula salad will keep you cool all day long.

Table of Contents Show

Ingredients

Arugula rinsed and dried

Tomatoes quartered and chopped in half

Cucumber chopped

Chickpeas drained, rinsed, and dried. Toss in olive oil and bake for 30 minutes. Feel free to use dried chickpeas after they’re cooked.

Balsamic vinegar add to a bowl to make the dressing.

Extra Virgin Olive Oil add to the balsamic vinegar. You can substitute with your favorite unsaturated fat oil like avocado oil.

Salt & Pepper for seasoning

How to make Balsamic Chickpea Arugula Salad

Preheat the oven to 200C/400F.

Drain and wash the chickpeas and pat them dry with a paper towel or kitchen towel.

Spread the chickpeas out on a baking sheet with parchment paper and drizzle the two tablespoons of olive oil on top.

Bake the chickpeas for 30 minutes, moving them around every 10 minutes.

Make the dressing by combining the balsamic vinegar, olive oil, sea salt, and pepper.

Toss the baked chickpeas into the prepared salad for a much healthier crouton alternative.

How to Store Balsamic Chickpea Arugula Salad

Refrigerate: You can store the Balsamic Chickpea Arugula Salad in an airtight container for four days in the refrigerator.

Freeze: You may freeze the mixture in a rigid-sided container for up to 4 months.

Tips to Make it a Meal

Pair with your favorite lean meats on the side of a hamburger, wrap, or sandwich.

Recipe

chickpea arugula salad, summer salad, chickpea salad

Bean Recipes

Yield: 2

Author: Yazzi Huerta

Balsamic Chickpea Arugula Salad

Balsamic Chickpea Arugula Salad is a simple healthy recipe you ca

Prep time: 10 MinTotal time: 10 Min

Instructions

Preheat the oven to 200C/400F
Drain and wash the chickpeas and pat them dry with a paper towel or kitchen towel.Spread the chickpeas out on a baking sheet with parchment paper and drizzle the 2 tablespoons of olive oil on top.
Bake the chickpeas for 30 minutes, moving them around every 10 minutes.
Make the dressing by combining the balsamic vinegar, olive oil, sea salt and pepper.
Toss the baked chickpeas into the prepared salad for a much healthier crouton alternative