Recipe information
Yield
4 Servings
Ingredients
1 12-ounce can chickpeas, rinsed, drained, divided
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (or more) fresh lemon juice
2 teaspoons dried mint
1 teaspoon red wine vinegar
5 ounces arugula (about 7 cups)
1/4 cup fresh mint leaves
1/4 cup thinly sliced red onion
3 ounces feta cheese, crumbled
Preparation
Step 1
Preheat oven to 400°. Place half of chickpeas on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Let cool; set aside.
Step 2
Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
Step 3
Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.
Nutrition Per Serving
One serving contains: Calories (kcal) 280 Fat (g) 5 Saturated Fat (g) 5 Cholesterol (mg) 10 Carbohydrates (g) 14 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 9 Sodium (mg) 560
