Preparation
Roast the chickpeas:
- Preheat oven to 400 degrees.
- Drain chickpeas in a colander. Rinse under running water. Pat very dry with paper towels.
- Mix 1 ½ teaspoons olive oil, paprika, coriander and curry powder in large bowl. Add chickpeas. Toss to coat.
- Spread chickpeas in an even layer on a baking sheet.
- Bake in the oven for 20 to 30 minutes, stirring or shaking the pan every 10 minutes, until browned and crisp. Set aside.
Dressing:
- In a small bowl, whisk together 1/3 cup extra virgin olive oil, lemon juice, honey and mustard to make dressing.
- Season as desired with salt and black pepper.
Salad:
- Add quinoa, arugula, cucumbers, red peppers, olives and roasted chickpeas.
- Drizzle with dressing. Garnish with basil.
Yield: Four servings
Approximate nutritional breakdown per serving: 331 calories, 11 grams protein, 15 grams fat, 38 grams carbohydrate, 7 grams fiber, 201 milligrams sodium