Tuesday, March 18, 2014

Arugula and Pear Salad with Roasted Chickpeas

It's springtime! Right? Okay, yeah, there's still snow on the ground here in the DC area. Nevertheless, we had gorgeous weather this past Saturday, and I think it was a little hint of prettier days to come. It may have been in the 30s today, but in my mind, spring will be here for good very soon. It's all about positive thinking, right? When the weather gets warmer, I love to make salads. This is when salad ingredients are in season and extra flavorful. Since it is still chilly today, I decided to compromise and make a hearty-ish salad. It will leave you feeling satisfied but not overly full. 


-1 15oz can of chickpeas, drained and rinsed
-2 cups arugula
-1 pear, sliced in to thin strips (see photo)
-1/2 cup crumbled goat cheese (the grocery store I visited today didn't have goat cheese, so I had to make do with feta. It was still good!)
-1/2 tsp garlic powder
-1/4 tsp salt
-1/4 tsp black pepper
-1 tbsp + 1 tsp olive oil
-1 tbsp balsamic vinegar

Preheat oven to 400F. Toss chickpeas, 1 tsp olive oil, garlic powder, salt, and pepper in a bowl, then spread onto a baking sheet. Roast chickpeas for 30 minutes. Allow to cool for 10 minutes.

Combine all ingredients and toss. Divide into two bowls. Enjoy, and please don't forget to check out my fund-racing page!

Nutrition information per serving (serves 2):

Calories: 337 | Fat: 20g | Protein: 12g | Carbs: 33g | Fiber: 5.6g

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