Arugula Salad With Chive Vinaigrette

Makes three servings
Prep time: 10 minutes, plus eight hours to soak the chickpeas
Cook time: 1 hour, 10 minutes

INGREDIENTS
Salad
1 cup dried chickpeas
1/2 tsp. sea salt
1 tbs. extra-virgin olive oil
8 oz. baby arugula (about 8 cups loosely packed)
1 cup shredded purple cabbage
1 cup blueberries
1/4 cup roasted, salted pumpkin-seeds

 

Vinaigrette
1 tbs. minced fresh chives
1 tbs. extra-virgin olive oil
1/2 tbs. flaxseed oil
1 tsp. apple-cider vinegar
1 tsp. nutritional yeast
1/2 tsp. lemon zest

DIRECTIONS
Pour the chickpeas into a bowl and add enough water to cover them by about 1 inch. Soak overnight. (You can also opt for canned chickpeas — just be sure to watch them closely as they roast to prevent burning.)

Preheat oven to 400 degrees F. Drain chickpeas and pat dry. Add chickpeas to a medium bowl and toss with sea salt and 1 tablespoon olive oil, then spread them on a baking sheet. Roast for 60 minutes until browned and crisp, turning every 20 minutes.

Whisk the vinaigrette ingredients until combined.

Place arugula in a large bowl. Add cooked chickpeas and remaining salad ingredients, drizzle with dressing, toss until coated, and serve.