Arugula Chickpea Salad
This Chickpea Arugula Salad is the perfect lunch or light dinner option for the season! It's super flavorful and filling too, and has delicious seasoned chickpeas, lightly roasted broccoli, and an amazing vegan honey mustard dressing.
Servings: 2 people
Ingredients
- 2 cups broccoli florets cup small drizzled with 2 tsp avocado oil and seasoned with kosher salt and black pepper
- 2 servings arugula or greens of choice
- 1 cup red cabbage chopped
- 2 tbsp red onion finely chopped
- 2 tbsp finely chopped fresh parsley
- 1/3 cup olives kalamata and/or green olives
- 1 15 oz. can chickpeas drained and rinsed
- 1 to 2 tsp avocado oil
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
Dressing
- 1/4 cup vegan mayo
- 4 tsp Dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Instructions
- Preheat oven to 400 degrees (convect) F. Spread broccoli florets on baking tray lined with parchment paper, and drizzle with oil and seasonings as indicated above. Place tray in oven and roast for 10 to 15 min until florets are just beginning to lightly brown in spots. Remove tray from oven to cool.
- Add arugula to bowls or a large serving bowl. Top with red cabbage, red onion, parsley, and olives.
- In a pan over medium heat, add chickpeas and avocado oil, stir, and then stir in seasonings. Cook 3 to 4 min, stirring periodically. Let cool while you make the dressing.
- In a small bowl, add all Dressing ingredients and stir them together well. Then add chickpeas and roasted broccoli to the bowl, and top with dressing as desired.