Arugula Salad with Spicy Roasted Chickpeas
The thing I love most about this salad: using fresh, organic, local greens. (Conditions are particularly good for farming in nearby Westport, Massachusetts, keeping local farmers' markets stocked.)
How to Make It
Step 1
Preheat oven to 400°. Combine first 6 ingredients in a small bowl, tossing to coat. Spread chickpeas into a single layer on a rimmed baking sheet, and bake 20 to 25 minutes or until golden and crispy.
Step 2
Combine arugula, onion, and almonds in a large bowl. Add toasted chickpeas and desired amount of Dijon Vinaigrette; toss gently. (Serve additional vinaigrette on the side, if desired.) Top with Parmesan, and serve immediately.
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