Crispy Chickpea & Greens Salad

Ingredients

• 1 can (15 oz) canned chickpeas (drained and patted dry)
• 3 tbsp olive oil
• 2 cloves garlic (minced)
• to taste salt
• to taste black pepper
• 1 whole lemon (juiced)
• 1/2 tsp Dijon mustard
• 2 cup fresh arugula
• 1/4 cup fresh parsley
• 2 tbsp fresh dill

Instructions

1. 1

   Preheat your oven to 425°F. Drain the canned chickpeas in a colander and pat them very dry with a clean kitchen towel—moisture is the enemy of crispiness. Toss the dried chickpeas with 2 tbsp olive oil, 1 minced garlic clove, and 1/4 tsp salt until evenly coated.

2. 2

   Spread the chickpeas in a single layer on a baking sheet. Roast for 10–12 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy on the outside. They'll continue to crisp as they cool.

   11 min
3. 3

   While the chickpeas roast, make the vinaigrette: juice the lemon and whisk together the lemon juice, 1 minced garlic clove, Dijon mustard, and a pinch of salt in a small bowl. Slowly drizzle in the remaining 1 tbsp olive oil while whisking constantly until the dressing emulsifies and thickens slightly. Taste and adjust salt and pepper.

4. 4

   Place the arugula in a large bowl. Pour about three-quarters of the vinaigrette over the greens and toss gently until coated. Arrange on a plate or divide between two bowls.

5. 5

   Top the greens with the warm crispy chickpeas, then scatter the fresh parsley and dill over everything. Drizzle with the remaining vinaigrette and finish with a crack of black pepper. Serve immediately while the chickpeas are still warm and crunchy.

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