Preserved Lemon and Chickpea Arugula Salad
Ingredients
- 15.5 ounce can garbanzo beans
- 1 teaspoon olive oil
- juice from 1 lemon
- 1/4 teaspoon sea salt
- dash of pepper
- pinch of smoked Spanish paprika
- smidgeon of cumin
- 1 teaspoon pesto
- 1 tablespoon finely diced preserved lemon
- 1 teaspoon preserved lemon juice
- 1 tablespoon crumbled feta cheese
- 2 cups baby arugula
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Drain and rinse the garbanzo beans and place them in a medium sized mixing bowl.
- Add the olive oil, lemon juice, sea salt, pepper, paprika, cumin, and pesto and mix well.
- Spread the chickpeas out on a baking sheet lined with parchment paper or a baking mat.
- Roast for 25 to 30 minutes, stirring halfway through, until the chickpeas are a dark golden color and crispy.
- Pour into a medium sized mixing bowl. Add the diced preserved lemon, preserved lemon juice, feta cheese, and arugula. Mix until the arugula is nicely coated and slightly wilted. If you feel like the salad is too dry, add a little freshly squeezed lemon juice.
Notes
I freeze homemade pesto in ice cube trays to use as quick seasoning. If you don't have any pesto around, don't worry about it. It just adds a little more flavor.