Being that it’s the beginning of February, I figured I would make another salad for those of us still going strong with our New Year’s healthy eating goals. And if you’ve fallen off that wagon, no worries – that was me last year (and the year before that).
I do like to make my salads interesting though and that’s how I came up with this arugula salad with roasted chick peas and avocado. I was browsing Pinterest and saw a recipe for roasted chick peas which inspired me to pair it with some peppery arugula. Plus, I’ll use any excuse to use arugula because I love it so much. If I had to pick one green to use in my salads for the rest of my life, it would be arugula.
Anyway, the flavours of the roasted chick peas, parmesan, lemon and arugula come together perfectly to make this the perfect lunch.
So to tell you how I made this, I’m going to try something different. Since this is a salad, I don’t think it needs an exact recipe, so I’m just going to explain my method/procedure. I figure I don’t need to add quantities since a lot of it is to taste anyway.
1) I roasted a can of chick peas. Rinse chick peas, dry them with a paper towel, and place them on a baking sheet. Season with paprika, cumin, chili powder, salt and olive oil. Place in oven at 400 degrees until crispy (about 20-25 mins).
2) In the mean time, season arugula with salt, pepper, olive oil and fresh lemon juice.
3) When chick peas are ready, place them on arugula, and sprinkle them with parmesan and season with more lemon juice if desired.
4) Slice an avocado and add to the dish.
5) You’re done! Enjoy.
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