Veridian Arugula Salad with Roasted Grapes and Savory Chickpeas
A vibrant, texturally rich salad that perfectly balances the peppery bite of arugula with the jammy sweetness of oven-burst grapes and the savory crunch of spiced, roasted chickpeas. This dish is a masterclass in Mediterranean simplicity, delivering robust flavor and exceptional nutrition in every bite.
Servings 6
Calories 301kcal
Ingredients
For the Roasted Grapes & Chickpeas:
- 1 15-ounce can chickpeas, rinsed, drained, and patted thoroughly dry
- 1 ½ cups red seedless grapes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the Spiced Almonds:
- ¾ cup whole raw almonds
- 1 teaspoon balsamic vinegar
- ¼ teaspoon smoked paprika
For the Lemon-Herb Vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- ½ teaspoon dried oregano
For Assembly:
- 9 cups about 9 oz fresh arugula
Instructions
- Preheat your oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper.
- In a medium bowl, combine the thoroughly dried chickpeas and grapes. Drizzle with 1 tablespoon of olive oil, sea salt, and black pepper. Toss to coat and spread in a single layer on one of the prepared baking sheets.
- In a separate small bowl, toss the raw almonds with the balsamic vinegar and smoked paprika until evenly coated. Spread them in a single layer on the second baking sheet.
- Place both baking sheets in the oven. Roast the almonds for 8-10 minutes, until fragrant and toasted. Roast the grapes and chickpeas for 15-20 minutes, until the chickpeas are slightly crisp and the grapes are soft and just beginning to burst. Remove from the oven to cool slightly.
- While the items are roasting, prepare the vinaigrette. In a small bowl or a jar with a lid, combine the ¼ cup of extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. Whisk or shake vigorously until the dressing is smooth and emulsified.
- To assemble the salad, place the fresh arugula in a large, wide salad bowl. Drizzle with about half of the vinaigrette and toss gently. Top the greens with the warm roasted grapes, chickpeas, and spiced almonds. Drizzle with the remaining vinaigrette and serve immediately.
Notes
Nutrition Information
Per serving (1 of 6)- Calories: 301 kcal
- Total Fat: 25 g
- Saturated Fat: 2.4 g
- Sodium: 187 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 7.3 g
- Added Sugars: 0 g
- Protein: 8.2 g