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Arugula Salad With Chive Vinaigrette

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



  • 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


  • 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


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.)
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.
Whisk the vinaigrette ingredients until combined.
Place arugula in a large bowl. Add cooked chickpeas and remaining salad ingredients, drizzle with dressing, toss until coated, and serve.

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