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Autumn Arugula Bowls with Crispy Herb Chickpeas
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2 Serving Lunch

Autumn Arugula Bowls

with Crispy Herb Chickpeas

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  20 min

Nutrition (per serving)

CALORIES
550
FAT
26g
CARBOHYDRATES
56g
PROTEIN
19g

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INGREDIENTS

  1. 13.4 oz chickpeas, drained and rinsed
  2. 3 carrots, peeled and thinly sliced
  3. 1 tsp Italian seasoning blend
  4. 2 oz Castelvetrano olives, chopped
  5. 1/4 cup dried cranberries
  6. 1/4 cup walnuts
  7. 1 tbsp sherry vinegar
  8. 2 oz baby arugula
  9. 1/4 cup romesco sauce
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, walnut)
Tools: Baking sheet
Cook Time
2 Servings  |  20 min

Nutrition (per serving)

CALORIES
550
FAT
26g
CARBOHYDRATES
56g
PROTEIN
19g

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INSTRUCTIONS

1
Roast the chickpeas and carrots

Preheat oven to 425°F. Combine chickpeas, carrots, 1 tbsp olive oil, Italian seasoning, and a pinch of salt on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes.

2
Prepare the salad

Stir together olives, cranberries, walnuts, vinegar, arugula, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl.

3
Serve

Divide arugula salad between two bowls and top with crispy herb chickpeas and carrots. Dollop with romesco sauce. Dig in!

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