
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
- Preheat the oven to 425℉.
- Use paper towel to dry the chickpeas. If you want them to be extra crispy you can peel them!
- Toss the chickpeas with the olive oil and a pinch of salt. Bake for 40 minutes, giving the baking sheet a shake halfway through.
- Remove the chickpeas from the oven and immediately toss them with the onion and garlic powder. Allow to cool.
- Whisk the ingredients for the dressing until smooth.
- Combine the salad ingredients.
- Add the dressing and enjoy!
Notes
For an extra silky salad dressing use a milk frother to mix it!

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