Roasted Chickpea, Eggplant, And Red Potato Arugula Salad

11 ingredients
2 steps

Ingredients

  • 2 red potatoes
  • 1 eggplant
  • 1 cup chickpeas
  • 1 teaspoon olive oil
  • 2 cups arugula
  • salt as desired
  • ground black pepper as desired
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder ground
  • 2 tablespoons olive oil
  • 2 tablespoons bbq sauce organic, optional

Directions

  1. 1
    Heat your oven to 425 degrees Fahrenheit. Chop the vegetables into bite-size pieces (approximately 1/4-1/2 inch in size). Toss the vegetables and chickpeas with the olive oil and spices and then spread in a single layer on a lined or oiled baking sheet. Roast for 25 minutes or until vegetables are tender and chickpeas are crispy.
  2. 2
    Divide the arugula into two bowls and drizzle with 1 tablespoon of olive oil each. Divide the vegetables and chickpeas between the two salads and drizzle with BBQ sauce if desired. Serve immediately or store in the fridge in an airtight container.

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