SUMMER OKRA CHICKPEA ARUGULA SALAD WITH LEMON VINAIGRETTE
Servings 4
Ingredients
INGREDIENTS
- 3 cups fresh okra
- 1 16oz can organic chickpeas rinse and drain
- 6 thin slices of red onion
- 1 container arugula salad mix rinse and drain
- 1-2 freshly squeezed lemon
- 1/4 cup extra virgin olive oil
Instructions
INSTRUCTIONS:
- Line baking pan with tinfoil and rub small amount of olive oil on to coat.
- Rinse okra and pat dry. Cut okra in half lengthwise and spread onto lightly greased baking pan. Toss halved okra lightly with olive oil. About 1tbsp to all.
- Bake okra in oven at 400 until lightly brown and I like mine a little crispy.
- Chickpeas. 2 ways here. You can keep them plain and top on salad. OR.. In a skillet pour 1 1/2 tsp olive oil. Let heat for a minute. Add your chickpeas, salt, pepper, a pinch of red pepper, garlic salt, onion powder to taste. Stir chickpeas until crispy. (you can do this in the oven also) Squeeze 1/2 lemon juice over chickpeas and keep on heat for 30 more sec. Remove from burner and let cool before adding them to your salad.
- Combine 1 - 2 lemon juice and 1/4 cup olive oil. Whisk together. Add salt and pepper to taste. Sometimes I add about 1 tsp of apple cider vinegar and 1 tsp honey for a little different taste.
- Now put your arugula in your salad bowl, top with red onion slices, chickpeas and top with okra. Drizzle lemon vinaigrette over top.
ENDLESS OPTIONS:
- To make this a main course meal, try adding grilled chicken, or salmon. Vegan option add a quinoa burger or tofu ( recommend seasoning the tofu with the chickpeas ).
- Add diced pears.
- Add candy or toasted pecans.
- Add blue vein cheese or goat cheese.