Once you’re feeling somewhat ‘blah’, there’s nothing like a recent and wholesome meal to spice up up your temper and vitality. Buddy of ‘the 4’ and writer of Meals from the Mitten, Gina Ferwerda, offers us a scrumptious salad recipe to perk us up, and fill our hearts and souls with edible goodness.
For extra recipes from Gina, click on right here.
Arugula & Chickpea Salad
MAPLE DIJON VINAIGRETTE
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons maple syrup
1/four teaspoon candied ginger cinnamon spice (or a pinch of cinnamon)
1/four cup sherry vinegar
1 teaspoon cherrywood smoked seasoning (or salt and pepper)
1/2 cup sunflower oil
1 can chickpeas
1 tablespoon olive oil
1 teaspoon home seasoning (salt, pepper, garlic, onion, smoked paprika)
four cups arugula
1/four cup chopped tomatoes
1/four cup sliced radish
1/four cup shaved carrots
1/four cup sliced crimson onions
1/four cup crumbled feta
1/four cup walnuts
Preheat oven to 400 levels.
MAKE MAPLE DIJON VINAIGRETTE
Add all French dressing elements to a mason jar. Screw on lid and vigorously shake till all elements are completely mixed.
Drain and rinse chickpeas, then add to a rimmed baking sheet. Utilizing paper towel, dry the chickpeas (this may assist make the chickpeas crispy.) Add oil and home seasoning to the chickpeas and ensure every part is evenly coated. Bake chickpeas in oven for 30-40 minutes. Each 10 minutes, give the baking sheet a shake to maneuver the chickpeas throughout for even cooking. Take away from oven and put aside till able to assemble.
Drizzle some dressing within the backside of a big salad bowl. Add arugula, chickpeas, tomatoes, radish, carrots, onions, walnuts and feta. Drizzle with extra French dressing and serve.