Arugula & Crispy Chickpea Salad

A meal-prep friendly salad inspired by San Francisco's Blue Barn, featuring crispy chickpeas, beets, feta, pistachios, couscous, and a honey-turmeric vinaigrette.

Ingredients

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)

Salad

• 2 Cups Arugula
• 1/2 Cup Shredded Carrots
• 4 Tbsp Chopped Toasted Pistachios
• 2 Tbsp Feta Cheese
• 1/2 Cup Dry Couscous

Couscous

• 1 Cup Water
• 1 Tbsp Olive Oil
• 1/2 Tsp Salt

Crispy Chickpeas

• 1 Can Chickpeas
• 1/2 Tsp Salt
• 1 Tbsp Olive Oil
• Pomegranate Powder or Sumac

Pickled Red Onion

• 1/4 Cup Vinegar
• 1/4 Cup Water
• 1 Tbsp Honey
• Salt
• Pepper
• 1/2 Red Onion, sliced

Boiled Beet

• 1 Beet, whole unpeeled
• 1 Tbsp Vinegar

Instructions

1. Prepare salad dressing by adding all of the ingredients to an airtight jar or shaker. Shake until well immersed!
2. For couscous: Bring water + olive oil + salt to a boil, take off heat, add couscous, and cover for 5-7 minutes. Fluff with fork.
3. For crispy chickpeas: Drain chickpeas, remove skins, spread on baking sheet, coat with salt + olive oil. Bake at 350°F for 45 minutes (flip halfway). Season with sumac/pomegranate powder. Let sit 15-20 minutes.
4. For pickled onion: Bring vinegar, water, honey, salt, pepper to boil. Pour over sliced onion in jar. Let sit 30 minutes.
5. For beet: Bring water + vinegar to boil, add whole unpeeled beet, simmer 45-50 minutes. Run under cold water, peel, and chop.
6. Add arugula, carrots, couscous and 2 tablespoons of the dressing to a salad bowl. Mix until veggies are coated well.
7. Top with chopped boiled beet, half of the pickled red onion, half of the crispy chickpeas, feta cheese, and pistachios. Enjoy!