Ingredients:
1 can of chickpeas, drained, rinsed, and towel dried
4 T Extra Virgin Olive Oil, divided
1 T Red Wine or Balsamic Vinegar (or fresh lemon juice!)
5-8 oz Baby Arugula
2 T chopped Green Onion
1/2 C halved Cherry Tomatoes
Any combination of soft herbs: Basil, Mint, Parsley, Cilantro, Thai Basil, Dill
2-3 T Shaved Parmesan
Tip:
If you’re including mint in the salad, I’d go with the Balsamic vinegar instead of the Red Wine vinegar.
My favorite herb combination for this salad is Basil, Mint, and big leaves of Parsley.
You can also add additional spices to the chickpeas before roasting, like paprika, garlic powder, dried dill, cumin, or lemon pepper for an extra hit of flavor.
Directions:
Preheat oven to 400 degrees. Toss chickpeas with 2 T olive oil, salt and pepper. Roast, stirring occasionally to prevent burning, for about 25-30 minutes. The longer the roast, the crunchier they’ll be. If you like them a little softer, just take them out sooner.
Meanwhile, make the dressing by whisking vinegar with remaining 2 T oil. Add salt and pepper to taste. You can add a bit more oil if you like your dressing a little less punchy.
Wait to toss the dressing with the arugula, green onion, tomatoes, and herbs until right before serving. Sprinkle the crispy chickpeas on top along with the shaved parmesan.