Fig & Arugula Salad

Name: Fig & Arugula Salad
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup walnut halves; 1/8 tsp. Cayenne pepper; 3 tbsp. olive oil, divided; 3/4 tsp. plus 1/8 tsp. kosher salt, divided; 2 tsp. balsamic vinegar; 1 tsp. honey; 1 (15-oz.) can unsalted chickpeas, drained and rinsed; 5 ounces fresh arugula; 1/2 cup dried figs, quartered; 1 medium carrot, shaved; 3 ounces goat cheese, crumbled (about 3/4 cup)

Preheat oven to 375°F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven, and set aside.

Cook30 min
Total30 min
Serves2
LevelEasy

Lunch Gluten-Free Vegetarian Mediterranean

Ingredients

1/2 cup walnut halves
1/8 tsp. Cayenne pepper
3 tbsp. olive oil, divided
3/4 tsp. plus 1/8 tsp. kosher salt, divided
2 tsp. balsamic vinegar
1 tsp. honey
1 (15-oz.) can unsalted chickpeas, drained and rinsed
5 ounces fresh arugula
1/2 cup dried figs, quartered
1 medium carrot, shaved
3 ounces goat cheese, crumbled (about 3/4 cup)

Method

Preheat oven to 375°F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven, and set aside.
Whisk together balsamic vinegar, honey, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt in a small bowl.
Toss together chickpeas, arugula, figs, and carrot in a large bowl. Top with goat cheese and toasted walnuts. To serve, place 2 cups salad in each of 4 bowls; drizzle evenly with dressing.