Crispy Chickpea and Arugula Salad

This crispy chickpea and arugula salad is loaded with arugula, crispy fried chickpeas, boiled eggs, shallots and a mustard vinaigrette. Get the recipe here!

Course Salad, Side Dishes

Cuisine American

Keyword arugula, chickpeas, garbanzo beans, gluten free, salad

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 495kcal

Ingredients

Ingredients:

1/4 cup oil such as canola, vegetable or avocado
15 ounces chickpeas drained and rinsed
3 ounces baby arugula
3 hard boiled eggs quartered
1/4 cup thinly sliced shallots

Mustard Vinaigrette

1/4 cup extra virgin olive oil
1 teaspoon stone ground mustard
2 tablespoons white wine vinegar
1 garlic clove minced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Heat oil in a skillet over medium-high heat. Add in chickpeas and cook until golden brown, 10-15 minutes, stirring every 5 minutes. Transfer to a paper towel lined plate and sprinkle with salt.
In a large bowl combine arugula, hard boiled eggs, chickpeas and shallots.
In a small bowl whisk all vinaigrette ingredients together.
Drizzle vinaigrette over salad. Toss to coat and serve.

Notes

Nutrition information for estimation purposes only.

Nutrition