2 Serving Lunch

Crispy Herb Chickpea & Arugula Salads

Name: Crispy Herb Chickpea & Arugula Salads
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 6 oz organic chickpeas; 3 carrot, peeled and thinly sliced; 1 tsp Italian seasoning; 2 oz Castelvetrano olives, chopped; 1/4 cup dried cranberries; 1/4 cup walnuts; 1 tbsp sherry vinegar; 2 oz baby arugula; 1/4 cup romesco sauce; 2 tbsp olive oil*; Salt*; Pepper*

Crunchy roasted chickpeas tossed in Italian seasoning add a hearty, crispy topping to this Autumn harvest salad studded with tart cranberries and toasted walnuts.

Gluten-Free Less Prep Soy-Free High Fiber

Cook Time

2 Servings | 25 min

Nutrition (per serving)

CALORIES

610

FAT

36g

CARBOHYDRATES

62g

PROTEIN

14g

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INGREDIENTS

6 oz organic chickpeas
3 carrots, peeled and thinly sliced
1 tsp Italian seasoning
2 oz Castelvetrano olives, chopped
1/4 cup dried cranberries
1/4 cup walnuts
1 tbsp sherry vinegar
2 oz baby arugula
1/4 cup romesco sauce
2 tbsp olive oil*
Salt*
Pepper*

Allergens: tree nuts (walnut)

Tools: Baking sheet

Cook Time

2 Servings | 25 min

Nutrition (per serving)

CALORIES

610

FAT

36g

CARBOHYDRATES

62g

PROTEIN

14g

View Full Nutrition Label

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INSTRUCTIONS

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

Combine olives, cranberries, walnuts, vinegar, arugula, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to combine.

Divide arugula salad between 2 bowls and top with crispy herb chickpeas and carrots. Dollop with romesco sauce.

30 Mins / 570 Calories