This arugula, pomegranate and crispy chickpea salad is full of flavour, colour and texture! It is a great side dish for your next festive gathering. The crispy chickpeas and pecans provide a lovely crunch and the pomegranate seeds burst with flavour when you bite into them.

The chickpeas are a source of protein and fibre. This salad is also a great way to add some more plants into your diet to support your gut health!

Ingredients  

Salad

• 540 ml can of chickpeas, drained and rinsed
• 1 tbsp extra virgin olive oil
• ½ tbsp garlic powder
• ½ tbsp onion powder
• 3 cups arugula
• 1 small red onion, chopped
• ½ cup pomegranate seeds
• ½ cup pecan pieces

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• ½ tbsp honey or maple syrup
• Salt and pepper to taste

Instructions 

1. Preheat the oven to 425℉.
2. Use paper towel to dry the chickpeas. If you want them to be extra crispy you can peel them!
3. Toss the chickpeas with the olive oil and a pinch of salt. Bake for 40 minutes, giving the baking sheet a shake halfway through.
4. Remove the chickpeas from the oven and immediately toss them with the onion and garlic powder. Allow to cool.
5. Whisk the ingredients for the dressing until smooth.
6. Combine the salad ingredients.
7. Add the dressing and enjoy!

Notes

For an extra silky salad dressing use a milk frother to mix it!