Arugula & Crispy Chickpea Salad

This recipe is inspired by this amazing Casbah salad I had at a deli in San Francisco called Blue Barn. Anytime I see crispy chickpeas in a salad, I always get excited because it’s just something I never put in the effort to make at home. I also realized because this salad has so many elements that can be stored easily in my pantry and fridge, it’s going to become a meal prep staple for my busy work days at home. It contains delicious beets, fresh feta, pistachios, couscous, and a honey-turmeric vinaigrette that packs a punch. Salads don’t always have to have meat to be filling, delicious, and healthy!

JUST A NOTE BEFORE YOU START

• I highly recommend spending the night before making all of the individual elements so that putting this salad together for your dinner or lunch is a breeze.

• If you already have prepared versions of the salad elements, use them! Items such as boiled beets, prepared couscous, and crispy chickpeas that come prepared at local farmers’ markets are great.

  • The dressing, pickled red onions, and chickpeas make enough for 2 recipes of this salad, so store them! They keep well in airtight containers.

• You can always add a piece of grilled tofu, chicken, or fish to make a higher protein meal.

• You can use romaine or spinach if you’re not a huge fan of arugula, as it is pretty pungent and peppery.

• Goat cheese is a wonderful replacement for the feta cheese in this dish; however, if you are vegan, you can omit the cheese to make this dish completely dairy free/plant based.

INGREDIENTS for Honey Turmeric Vinaigrette

• 2 Tbsp Apple Cider Vinegar

• 2 Tbsp Lemon Juice

• 1 Tbsp Mustard

• 1 Tbsp Honey

• 1 Tbsp Olive Oil

• 1/2 Tsp Black Pepper

• 1/2 Tsp Turmeric Powder

• 1/8 Tsp Oregano Flakes

• 1/8 Tsp Pomegranate Powder (optional)

INGREDIENTS for Salad

Serves 2 (or 4 if you are making side salads)

• 2 Cups Arugula

• 1/2 Cup Shredded Carrots

• 4 Tbsp Chopped Toasted Pistachios

• 2 Tbsp Feta Cheese

• 1/2 Cup Dry Couscous

  • To Prepare: 1 Cup Water + 1 Tbsp Olive Oil + 1/2 Tsp Salt

  • Bring water + olive oil + salt to a boil, take off heat, add couscous, and cover for 5-7 minutes.

  • Fluff couscous with fork.

• Crispy Chickpeas

  • To Prepare: 1 Can Chickpeas + 1/2 Tsp Salt + 1 Tbsp Olive Oil + Pomegranate Powder or Sumac

  • Drain Chickpeas, take the skin off of them, spread them on baking sheet, and coat with salt + olive oil.

  • Bake at 350 degrees F for 45 minutes (flipping and tossing halfway through). Season with sumac/pomegranate powder once out of the oven.

  • Let it sit for 15-20 minutes before serving.

• Pickled Red Onion

  • To Prepare: 1/4 Cup Vinegar + 1/4 Cup Water + 1 Tbsp Honey + Salt + Pepper

  • Bring mix to boil, add 1/2 sliced red onion to airtight jar, and pour boiling liquid to the onions.

  • Let it sit for 30 minutes before serving.

• 1 Boiled Beet

  • To Prepare: Boiling Water + 1 Tbsp Vinegar

  • Bring water + vinegar to a boil, add whole unpeeled beet, and let is simmer for 45-50 minutes.

  • Run it under cold water, peel, and chop before serving.

INSTRUCTIONS for Salad

1. Prepare salad dressing by adding all of the ingredients to an airtight jar or shaker. Shake until well immersed!

2. Add arugula, carrots, couscous and 2 tablespoons of the dressing to a salad bowl. Mix it nicely till the veggies are coated well.

3. Top with chopped boiled beet, half of the pickled red onion, half of the crispy chickpeas, feta cheese, and pistachios. Enjoy!