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Roasted Chickpea & Lemon Salad

serves 4

Ingredients

Dressing

  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 clove garlic, grated
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey
  • ½ small shallot, minced
  • Fresh or dried herbs, like thyme and basil, to taste
  • Salt and pepper, to taste

Salad

  • ½ 14-ounce can chickpeas, drained, rinsed, and pat dry
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ½ small shallot, thinly sliced
  • 3 ounces spinach
  • 3 ounces arugula
  • 2 ounces goat cheese, crumbled
  • ½ cup dried cranberries

Directions

  1. Preheat the oven to 400°
  2. Toss the chickpeas in 2 tablespoons olive oil, salt, and pepper
  3. Roast chickpeas until crispy, about 30 minutes
  4. Meanwhile, add the sliced shallots to a small bowl and cover with water, set aside
  5. Make the dressing by whisking together all of the ingredients, set aside
  6. Once the chickpeas have cooled, drain the shallots and toss together all ingredients