This arugula, berry, and crunchy chickpea feta salad will be your favorite salad this summer. To a large bowl, add baby arugula, blueberries, blackberries, crispy ovenbaked chickpeas, chopped cucumber, crumbled feta, roasted pistachio, sliced almonds, fresh mint, and pickled sweet onions. For the dressing, whisk together olive oil, red wine vinegar, the zest and juice of one lemon, dijon mustard, Italian seasoning, and some salt and pepper all together very well. The salty feta, pickled onions, sweet berries, and crunchy nuts is the best combination.
1 Comment
Ingredients:
* crispy chickpeas = 1 can chickpeas, 2 tbsps avocado oil, pinch salt and pepper for crispy chickpeas
* 15 oz arugula
* 1/2 Cup blueberries
* 1/2 Cup blackberries
* 1/2 Cup roasted/airfried chickpeas
* 1/3 Cup pistachios
* 1/3 Cup sliced almonds
* 1 Cup sliced mini cucumbers
* One 8 oz block crumbled dairy free feta
* 1/8 Cup mint
* 1/8 Cup white sweet pickled onion
* Dressing: 1/3 Cup olive oil, 1/8 Cup red wine vinegar, the juice and zest of one medium sized lemon, 1 Tsp Dijon, 1 Tbsp Italian seasoning, 1 tsp salt, pinch black pepper
Step 1:
Rinse and drain one 15 oz. can chickpeas then toss in the oil, salt and pepper.
Step 2:
Airfry at 385 F for 15 minutes or bake at 385 F for 30 minutes until lightly golden and crispy.
Step 3:
After the produce is washed and ready to use, add it all to a large salad bowl and the sweet pickled onions. To make pickled onion slices simply add the sweet white onion slices to a jar of your favorite leftover pickle juice.
Step 4:
Mix the salad dressing ingredients together in a small cup then pour onto the salad.