Roasted Chickpea Salad


Roasted chickpeas were a thing I always heard about, and this week I finally decided to give it a try.  I immediately then wondered why I waited so long and confirmed what everyone else was saying.  They were delicious and now you must also try them; they’re not just for hummous anymore.

Food 202

Roasted Chickpea Salad
2 15.5oz cans of chickpeas, drained and rinsed
1 tsp taco seasoning, see recipe below
2 tbs olive oil
4 c arugula, chopped
2 poblano peppers, roasted and chopped
4 scallions, chopped
1/2 c craisins
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
salt and pepper

Preheat oven to 400 degrees.  Add chickpeas to a large baking sheet.  Add taco seasoning and olive oil, use hands to combine.  Roast for 30-40 minutes

Meanwhile in a large bowl combine arugula, poblano pepper, scallions, and craisins.  Set aside

In a large liquid measuring cup add orange juice, extra virgin olive oil, dijon mustard, and salt and pepper to taste.  Whisk to combine, pour over arugula mixture.  Add roasted chickpeas and toss to combine.

Taco Seasoning
1 tbs chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano

Combine all ingredients in a jar then screw on lid.  Shake jar to combine ingredients.


Peach Salad


Recently I went to an orchard and picked quite a few peaches, and then had more than I knew what to do with.  I added them to smoothies, ate as is, but my favorite way is to use them is to top a salad.  Their sweetness is perfection, leaving me with little to do but add greens and a simple dressing.

Food 050

Peach Salad
4 c arugula
1 large peach, sliced
1/2 c candied mixed nuts, chopped
4 scallions, chopped
3 tbs balsamic vinegar
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add arugula then top with sliced peaches, candied mixed nuts and scallions; set aside.  In a small bowl add balsamic vinegar, extra virgin olive oil, and salt and pepper to taste, whisk to combine.  Pour dressing over salad and toss gently to combine.

Lemon Spaghetti with Arugula


Sometimes the best dishes are those that are simple.  No complication instruction that throw you for a loop or hard to find ingredients that make the whole dish not worth making.  This dish could not be more simple, even if it tried.  The lemon zest and juice add an amazing lightness, and yes you need the zest and the juice.  The zest actually has more of an intense lemon flavor than the juice.  Try this dish as a side dish or light lunch, or add some chicken or shrimp and call it dinner.

Food 087

Lemon Spaghetti with Arugula
1/2 lb spaghetti pasta
juice and zest of 1 large lemon
1/3 c extra virgin olive oil
1/4 tsp red pepper flakes (or more if you like it spicy)
1 garlic clove, minced
3 c arugula, chopped

Cook spaghetti according to package instructions for al dente, reserving 1/2 c cooking water. Meanwhile in a small bowl combine, lemon zest and juice, extra virgin olive oil, red pepper flakes, garlic, and salt.  Pour sauce over the pasta when pasta is still hot along with 1/4 – 1/2 c cooking water to moisten pasta.  Add arugula and toss to combine.