skip to Main Content
$300 loan.

Arugula Salad With Chive Vinaigrette

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Arugula salad with chive vinaigrette
  • Yield 3 to 4 servings
  • Prep Time 10 minutes, plus eight hours to soak the chickpeas
  • Cook Time 1 hour, 10 minutes

Ingredients

Salad

  • 1 cup dried chickpeas
  • 1/2 tsp. sea salt
  • 1 tbs. extra-virgin olive oil
  • 8 oz. baby arugula (about 8 cups loosely packed)
  • 1 cup shredded purple cabbage
  • 1 cup blueberries
  • 1/4 cup roasted, salted pumpkin-seeds

Vinaigrette

  • 1 tbs. minced fresh chives
  • 1 tbs. extra-virgin olive oil
  • 1/2 tbs. flaxseed oil
  • 1 tsp. apple-cider vinegar
  • 1 tsp. nutritional yeast
  • 1/2 tsp. lemon zest

Directions

STEP 1
Pour the chickpeas into a bowl and add enough water to cover them by about 1 inch. Soak overnight. (You can also opt for canned chickpeas — just be sure to watch them closely as they roast to prevent burning.)
STEP 2
Preheat oven to 400 degrees F. Drain chickpeas and pat dry. Add chickpeas to a medium bowl and toss with sea salt and 1 tablespoon olive oil, then spread them on a baking sheet. Roast for 60 minutes until browned and crisp, turning every 20 minutes.
STEP 3
Whisk the vinaigrette ingredients until combined.
STEP 4
Place arugula in a large bowl. Add cooked chickpeas and remaining salad ingredients, drizzle with dressing, toss until coated, and serve.

ADVERTISEMENT

More Like This

Back To Top
[class^="wpforms-"]
[class^="wpforms-"]