- 3
Ingredients
- 12 small red potatoes or approximately 3.5 cups chopped
- 1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)
- 2 tablespoons paprika
- 1 tablespoon coconut oil
- 1 small shallot, finely chopped
- 1 meyer lemon
- 1 large garlic clove, crushed
- 1/8 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon finely chopped mint
- 1/4 teaspoon salt
- 6 cups baby arugula
- finishing salt
- fresh cracked pepper
- capers (optional)
Preparation
Step 1
- Preheat oven to 375 degrees.
- Wash potatoes and cut into quarters. Spread evenly on baking sheet and sprinkle with sea salt and fresh cracked pepper.
- Place in oven and roast for 15 minutes. Turn potatoes to prevent burning and roast for 15 additional minutes or until crispy.
- Place chickpeas on a baking sheet and sprinkle evenly with sea salt, paprika and coconut oil. Shake pan and roll chickpeas around to coat them all evenly. Place in oven with potatoes to roast alongside for the last 15 minutes.
- While potatoes/chickpeas are roasting prepare dressing by combining shallot, lemon juice, garlic, mint, white wine vinegar and olive oil. Mix well.
- Combine arugula, potatoes, chickpeas in a large serving bowl and dress to your preference. Give it a few tosses, add finishing salt to taste and serve warm!