2 Serving Lunch

Cranberry-Walnut Chickpea Salad

Name: Cranberry-Walnut Chickpea Salad arugula, romesco sauce
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 6 oz organic chickpeas; 3 carrot, peeled and thinly sliced; 1 tbsp Italian seasoning blend; 2 oz Castelvetrano olives, chopped; 1/4 cup dried cranberries; 1/4 cup walnuts; 1 tbsp sherry vinegar; 2 oz baby arugula; 1/4 cup romesco sauce; 2 tbsp olive oil (from your kitchen); Salt (from your kitchen); Pepper (from your kitchen)

arugula, romesco sauce

This autumn- and winter-inspired harvest salad features roasted chickpeas and carrots tossed in Italian seasoning, tart cranberries, and toasted walnuts on a bed of arugula. Topped with romesco sauce.

Gluten-Free Less Prep <600 Calories Soy-Free High Fiber

Cook Time

2 Servings | 25 min

Nutrition (per serving)

CALORIES

600

FAT

37g

CARBOHYDRATES

57g

PROTEIN

14g

View Full Nutrition Label

Get Recipes Delivered

INGREDIENTS

6 oz organic chickpeas
3 carrot, peeled and thinly sliced
1 tbsp Italian seasoning blend
2 oz Castelvetrano olives, chopped
1/4 cup dried cranberries
1/4 cup walnuts
1 tbsp sherry vinegar
2 oz baby arugula
1/4 cup romesco sauce
2 tbsp olive oil (from your kitchen)
Salt (from your kitchen)
Pepper (from your kitchen)

Allergens: tree nuts (walnut)

Tools: Baking sheet

Cook Time

2 Servings | 25 min

Nutrition (per serving)

CALORIES

600

FAT

37g

CARBOHYDRATES

57g

PROTEIN

14g

View Full Nutrition Label

Get Recipes Delivered

INSTRUCTIONS

Preheat oven to 425°F. Combine chickpeas, carrots, just 1 tsp Italian seasoning, 1 tbsp olive oil, and a pinch of salt on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes.

Combine olives, cranberries, walnuts, vinegar, arugula, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to combine.

Divide arugula salad between 2 bowls and top with crispy herb chickpeas and carrots. Dollop with romesco sauce.

30 Mins / 500 Calories