Roasted Chickpea and Arugula Salad with Mango Vinaigrette
Pair your next Indian dish with this crispy spiced chickpea and arugula salad dressed with a light, bright mango vinaigrette!
Ingredients
Salad
- 2 cups baby arugula
- 2 cups mesclun mixed greens
- 1 green bell pepper thinly sliced
- 1 cup Campari tomatoes quartered
- 1 shallot
- 1 cup cilantro finely chopped
Dressing
- 3 1/2 tbsp olive oil
- 1 tbsp mango vinegar
- 1/2 tbsp aged balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup
- 2 cloves garlic peeled and minced
- 1/4 tsp salt
- ground pepper
Chickpeas
- 15 oz. cooked chickpeas canned
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin seeds
- 1/4 tsp red chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
Preheat the Oven and Cut the Vegetables
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Thinly slice green bell pepper and shallot into long slices lengthwise. Set aside.
- Cut tomatoes into quarters. Set aside.
- Finely chop cilantro. Set aside.
Make the Dressing
- Peel and mince the garlic.
- Whisk together olive oil, mango vinegar, aged balsamic vinegar, Dijon mustard, maple syrup, and minced garlic.
- Season the dressing with salt and ground pepper.
- Allow it to sit at room temperature for 30 minutes.
Season and Roast the Chickpeas in the Oven for 30 Minutes
- Toss cooked chickpeas with olive oil, smoked paprika, cumin seeds, red chili powder, garlic powder, and salt in a mixing bowl.
- Spread the seasoned chickpeas onto a parchment paper-lined baking sheet.
- Bake them for 25 to 30 minutes until crispy.
Toss the Salad
- Toss baby arugula and mesclun with green bell pepper, shallots, tomatoes, crispy chickpeas, mango vinaigrette, and cilantro.
- Serve and enjoy.
Video
Nutrition
Calories: 318kcalCarbohydrates: 36gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 330mgPotassium: 595mgFiber: 10gSugar: 8gVitamin A: 1348IUVitamin C: 39mgCalcium: 91mgIron: 4mg
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