Ryder’s Salad
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
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Ryder’s Salad
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
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| Servings |
| 8 |
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Ingredients
Crispy Chickpeas
- 1can chickpeasrinsed, drained (14 oz)
- 1tsp extra virgin olive oil
- 1tsp ground cumin
- 1tsp ground turmeric
- 1/4tsp kosher salt
- 1/4tsp granulated garlic
- 1/8tsp ground black pepper
Vinaigrette
- 2 1/2Tbsp extra virgin olive oil
- 1 1/2Tbsp lemon juice
- 1tsp honey
- 1tsp minced garlic
- 1/4tsp grated lemon zest
- 1/8tsp kosher salt
- 1/8tsp ground black pepper
Salad
- 1/2cup water
- 3oz uncooked couscousabout 1/3 cup
- 3/4cup fresh orange segments
- 1/4cup dried cranberries
- 1/2cup fresh blueberries
- 1/4cup diced dried apricots
- 1/2cup seedless red grapes
- 1/2cup shredded red cabbage
- 1/2cup shelled pistachios
- 1/3cup crumbled Feta cheese
- 1Tbsp fresh basil leaveschopped
- 1Tbsp fresh mint leaveschopped
Instructions
Crispy Chickpeas
- Heat the oven to 350°F. Combine the chickpeas, oil, cumin, turmeric, salt, granulated garlic and black pepper. Spray a rimmed baking sheet with cooking spray. Spread the chickpea mixture on the baking sheet. Bake for 40 min. or until the chickpeas are crispy. Let cool. Keep at room temperature.
Vinaigrette
- Whisk the oil, lemon juice, honey, garlic, lemon zest, salt and black pepper in a bowl. Cover and chill. Whisk before serving.
Salad
- Heat the water in a saucepan over medium-high heat to a boil. Remove from the heat. Stir in the couscous. Cover and let stand for 10 min. Fluff couscous with a fork. Let cool. Chill.
- Mix the chilled cooked couscous, baked chickpeas, orange segments, cranberries, blueberries, apricots, grapes, cabbage, pistachios, cheese, basil and mint in a bowl. Add the vinaigrette and toss to coat. Cover and chill before serving. *See recipe note below.
Recipe Notes
