Follow
Ingredients
2 15 ounce cans or 1.5 cups dried then cooked chickpeas,
drained, rinsed and dried
12 ounces baby arugula
1 cucumber
4 celery stalks
3 nectarines, pits removed and thinly sliced
5 tablespoons olive oil, divided
4 tablespoons rice wine vinegar
1 teaspoon curry powder
4 teaspoons brown sugar
Preparation
Preheat your oven to 400 F. Toss the chickpeas with 1 tablespoon of the olive oil, curry, and salt and pepper. Mix everything so that the chickpeas are well coated. Spread the chickpeas onto a baking sheet and roast for 30 minutes. Remove from the oven and set them aside to cool.
While the chickpeas are roasting prepare the vinaigrette and the vegetables. In a small bowl whisk the olive oil, rice vinegar, brown sugar and mustard together. Add a pinch of sea salt and a few grinds of the pepper mill.
Using a mandoline or a very sharp knife, thinly slice the cucumbers and celery. Thinly slice the nectarines with a pairing knife. Wash and spin the arugula. Place the vegetables and fruit in a large bowl and toss in the vinaigrette until everything is well coated.
Divide the salad between plates and top with the roasted chickpeas. If you’d like to bulk this salad up even more, you could add hard boiled eggs or grilled or broiled sliced chicken breast.
