Arugula Salad with Spicy Roasted Chickpeas

Name: Arugula Salad with Spicy Roasted Chickpeas
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 1 (16-ounce) can chickpeas, drained, rinsed, and patted dry; 1 tablespoon extra virgin olive oil; 1 teaspoon Spanish smoked paprika; 1 small garlic clove, minced; ¼ teaspoon salt; ⅛ teaspoon ground red pepper; 8 cups loosely packed baby arugula; ½ small red onion, sliced; ¼ cup toasted slivered almonds or pumpkin seeds; Dijon Vinaigrette; ¼ cup shaved Parmesan cheese

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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.)

By Jennifer Trainer Thompson

Recipe by Coastal Living November 2014

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Arugula Salad with Spicy Roasted Chickpeas

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Arugula Salad with Spicy Roasted Chickpeas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Arugula Salad with Spicy Roasted Chickpeas