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Arugula & Crispy Chickpea Salad
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5 from 1 vote

Arugula & Crispy Chickpea Salad w. Pesto & Parmesan

Author: Sam Maccini

Ingredients

  • 5 oz baby arugula
  • 1 15 oz can garbanzo beans/chickpeas
  • 1 tbs olive oil
  • 1 lemon
  • 1.5 oz Parmiagianno Reggiano or regular parmesan, shaved
  • 1 ripe avocado sliced

For the Pesto

  • 1.5 tbs cashews or pine nuts
  • 1.5 cup fresh basil
  • 1 clove garlic
  • 3 tbs grated parmesan or parmiagianno reggiano
  • 2-3 tbs olive oil

Red Wine Vinaigrette

  • 4 tbs olive oil
  • 2 tbs red wine vinegar
  • 2 teaspoon dijon mustard
  • Salt & pepper

Instructions

  • Make Crispy Chickpeas: Preheat oven to 400° - Drain & rinse chickpeas and pat them dry with a paper towel. Dump onto a rimmed baking sheet. Toss in 1tbs olive oil, big pinch of salt & pepper & a squeeze of lemon. Bake 20-30 minutes or until crisp. Turn off oven and leave the chickpeas inside while you prep your salad (the longer the better to dehydrate*- I like about 20 mins).
  • Prep Salad Ingredients: While chickpeas are in the oven, slice & season avocado by adding a pinch of salt & a squeeze of the lemon. Make pesto if you are using homemade.
    Pesto: put all ingredients in a food processor & process on high.Slowly drizzle olive oil while ingredients process. You can also use mortar and pestle.
  • Make Salad Dressing: In a small bowl or tight-lidded jar, add red wine vinegar, dijon, & olive oil. Shake or whisk until combined. Salt & pepper to taste. Set aside.
  • Assemble Salad. In large bowl, add arugula, sliced avocado & season with other half of lemon juice & salt. Add chickpeas, shaved parmesan, & avocado to arugula. Dollop pesto all over. Dress with vinaigrette or serve along side the salad to drizzle over as you like. Squeeze more lemon over the top if you'd like.
  • Serve immediately! I love it while the chickpeas are still warm.

Notes

Home Cook's Tips: 
*Chickpeas the Lazy Way: You can cook the chickpeas on a skillet by heating the oil, adding the chickpeas with salt and pepper and cooking until beginning to brown and crisp. They take less time than the oven and are still flavorful - but they won't be nearly as crispy as roasting in the oven. 
*Store-bought Pesto: I use Trader Joes Vegan Cashew Pesto. It's the ONLY one I will use without making it myself: incredible ingredients, bright vibrant green, very delicious. 
Add meat! This salad would be DELICIOUS with chicken or steak.