Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan.

  • 2
    avocados
  • 1 (5 oz) pkg
    baby arugula
  • 1
    English cucumber
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1
    lemon
  • 1 oz
    Parmesan cheese
  •  
    black pepper
  •  
    cayenne pepper
  •  
    cumin
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 500°F.
  • 2
    Drain and rinse chickpeas. Place on paper towels and pat dry. Transfer to a sheet pan.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 3
    Drizzle chickpeas with oil and season with cumin, salt, and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    1 tsp cumin
    1 tsp salt
    ¼ tsp black pepper
    ⅛ tsp cayenne pepper
  • 4
    Place in the oven and roast until crispy, 15-20 minutes. Stir halfway through cooking time.
  • 5
    Peel and mince garlic. In a medium bowl, prepare dressing by whisking together garlic, lemon juice, oil, Dijon, salt, and pepper. Set aside.
    2 cloves garlic
    1 lemon
    6 tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Wash and dry arugula.
    1 (5 oz) pkg baby arugula
  • 7
    Wash and medium dice cucumber. Halve and pit avocados; scoop out and medium dice the flesh.
    1 English cucumber
    2 avocados
  • 8
    Shred ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 9
    To serve, arrange a bed of arugula on a plate and top with chickpeas, cucumber, and avocado. Drizzle with dressing and sprinkle with Parmesan. Enjoy!