Are you looking for a light, but flavorful dish that packs a powerful punch of nutrition? Look no further than balsamic arugula salad! This gorgeous greens dish is brimming with nutrients and its balsamic vinaigrette dressing boosts flavor as well as antioxidant content. Plus this simple yet delicious side pairs perfectly with almost any main course- making it an ideal choice for busy weeknight dinners or laid back weekend brunches. Whether it’s used to complete your meal or the star attraction, this salad is sure to please everybody at your table. Read on to learn how to make this easy-yet-flavorful classic!
4 Cups of Arugula
1 Cup of Chopped Cucumber
1 Cup of Chickpeas
2 Tbsp of Balsamic Vinegar
1/4 Cup of Extra Virgin Olive Oil
Pinch of Sea Salt and Ground Pepper
How to Prepare
Preheat the oven to 200C/400F. Drain and wash the chickpeas and then pat them dry with a paper towel. Spread the chickpeas out on a baking sheet with parchment paper and drizzle the 2 Tbsp of olive oil on top. Bake the chickpeas for 30 minutes, moving them around every 10 minutes. While the chickpeas are baking prepare the salad ingredients.
Make the dressing by combining the balsamic vinegar, olive oil, sea salt, and pepper. You can add a sweetener of choice here as well if desired. Once the chickpeas are done, toss them into the prepared salad for a much healthier “crouton” alternative.