Need a new summer salad idea?
đ¤Heat your oven to 450 degrees.
đ¤Line a sheet pan with foil.
đ¤Drain and rinse one can of organic chickpeas (garbanzo beans)
đ¤While in the strainer, toss in extra virgin olive oil, one minced garlic clove, and a pinch of kosher salt and black pepper
đ¤Spread them on the pan, add some strips of lemon peel and bake for 15 minutes
đ¤Remove the pan from the oven, gently shake the tray to move the chickpeas around, and cook another 8-10 minutes
đ¤Remove from heat and toss over 2 cups of arugula
For the dressing, whisk together:
đ¤2 TBSP roasted garlic tahini or 2 TBSP plain tahini with 1 piece of smashed roasted garlic
đ¤Juice of 1/2 lemon
đ¤1/4 tsp salt
đ¤1 TBSP apple cider vinegar
đ¤Once combined whisk in 2-3 TBSP cold water, one at a time, until the tahini thins out and is easy to pour
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