Arugula & Chickpea Salad
MAPLE DIJON VINAIGRETTE
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons maple syrup (I use Blis Bourbon Barrel Maple Syrup)
1/4 teaspoon candied ginger cinnamon spice (or a pinch of cinnamon)
1/4 cup sherry vinegar (I use Blis Sherry Maple Double Solera)
1 teaspoon cherrywood smoked seasoning (or salt and pepper)
1/2 cup sunflower oil
ROASTED CHICKPEAS
1 can chickpeas
1 tablespoon olive oil
1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)
4 cups arugula
1/4 cup chopped tomatoes
1/4 cup sliced radish
1/4 cup shaved carrots
1/4 cup sliced red onions
1/4 cup crumbled feta
1/4 cup walnuts
Preheat oven to 400 degrees.
MAKE MAPLE DIJON VINAIGRETTE
Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined.
PREPARE CHICKPEAS
Drain and rinse chickpeas, then add to a rimmed baking sheet. Using paper towel, dry the chickpeas (this will help make the chickpeas crispy.) Add oil and house seasoning to the chickpeas and make sure everything is evenly coated. Bake chickpeas in oven for 30-40 minutes. Every 10 minutes, give the baking sheet a shake to move the chickpeas all around for even cooking. Remove from oven and set aside until ready to assemble.
ASSEMBLE
Drizzle some dressing in the bottom of a large salad bowl. Add arugula, chickpeas, tomatoes, radish, carrots, onions, walnuts and feta. Drizzle with more vinaigrette and serve.
