Vegetarian Arugula Chickpea Power Salad Recipes
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
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- First, make the garlic lemon dressing. Blend together the lemon juice, lemon zest, garlic clove, olive oil, pepper, and salt until creamy. Then, add to a small container and set aside.
- Next, preheat the oven to 375F and make the Roasted Sriracha Chickpeas. Again, roasting the chickpeas is optional but add a nice crunch to this salad. If not roasting, just use canned cooked chickpeas.
- While the chickpeas are roasting cook the quinoa. Add 1/2 cup dried quinoa to a sauce pan with 1 cup of water and stir together. Bring to a boil, then reduce the heat to a simmer and cook covered for 10-15 minutes until all the water has been absorbed and quinoa is fully cooked. Remove quinoa from heat and set aside to cool.
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- Place eggplant halves, cut sides up, on a rimmed baking sheet. Brush the cut sides with the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 25 to 35 minutes, flipping once halfway through. The eggplant should be fork-tender all the way through, but not mushy.
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