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Arugula and Roasted Chickpea Salad with Feta

Arugula and Roasted Chickpea Salad with Feta

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  • 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
  • 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

Recipe Preparation

  • 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.

  • 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.

  • 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.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

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) 560Reviews SectionI made this salad today with my boyfriend. We went bike riding around town today and my boyfriend got a flat tire so we had to walk the rest of the way. And our walk led us to a bushel of wild mint. We grabbed some and little did we know that we wanted to make a chickpea salad for dinner tonight! We ended up finding this recipe at the most perfect time to use the mint. And it’s so good. The flavors are amazing. We used peanut oil for the dressing because it’s what we had and it adds a subtle nutty flavor that even I am amazed at how much it took this salad to the next level. We highly recommend.LexifiresNew york05/11/20simple and really delicious! Added toasted pepitas and pickled jalapeños :) Thanks BA!AnonymousBarcelona04/15/20Easy, simple but bright salad! Perfect for hot summer days... so I almost skipped roasting my chickpeas so I wouldn't have to turn on my oven. This is one of those recipes where I pretty much always have these ingredients (like an extra bit of diced onion left over from another recipe to use up) on hand. Thank you for putting together such a simple (without the crazy complex ingredients I'll never use again) recipe!This became my go-to summer salad recipe. The only change I made was roasting all the chickpeas instead of half.AnonymousAustin, TX07/31/18

Watch the video: 蕃茄鷹嘴豆食在安心 (June 2022).


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