Arugula Chickpea Salad with Almonds and Balsamic Vinaigrette
Ingredients
Salad
- 1/3 to 1/2 cup chickpeas
- 2 tbsp sliced almonds
- 1/2 to 3/4 of a bell pepper, sliced thinly
- 1/3 to 1/2 cup diced cucumber
- 1 large handful arugula or spring mix combo
- 1/4 cup quick pickled carrots
- Black pepper for serving
Creamy balsamic vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp agave
- 1 small garlic clove
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp dijon mustard
Quick pickled carrots
- 1 cup water
- 1/2 cup vinegar
- 2 tbsp sugar
- 2 tsp salt
- Carrots, sliced
Preparation
Prepare quick pickled carrots
Slice the carrots.
In a saucepan, add 1 cup water, 1/2 cup vinegar, 2 tbsp sugar, and 2 tsp salt. Heat until the liquid boils, stirring to dissolve the sugar.
Once it boils, pour over the sliced carrots in a glass jar and let sit for at least an hour. Slice extra carrots and store the rest in the fridge.
Make creamy balsamic vinaigrette
Blend 1/2 cup olive oil, 1/4 cup balsamic vinegar, 2 tbsp agave, 1 small garlic clove, 1 tsp salt, 1/4 tsp pepper, and 1 1/2 tsp dijon mustard until creamy and smooth.
Assemble the salad
Combine chickpeas, sliced almonds, sliced bell pepper, diced cucumber, arugula, and quick pickled carrots in a bowl.
Drizzle with creamy balsamic vinaigrette and toss to coat.
Sprinkle with black pepper before serving.
