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Crispy Chickpea and Arugula Salad Recipe

www.lifesambrosia.com
  • 20 minutes
  • Serves 4

INGREDIENTS

1/2 cup

avocado oil (such as Chosen Foods)

1 15 ounce can

chickpeas rinsed, drained and pat dry

2 1/2 oz

baby arugula

3

hard boiled eggs, quartered

1/4 cup

thinly sliced shallots

1/4 cup

extra virgin olive oil

1 tsp

stone ground mustard

2 tbsp

white wine vinegar

1

garlic clove, minced

3/4 tsp

kosher salt

1/4 tsp

black pepper.