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Laura Norris

Roasted Chickpea, Eggplant, Red Potato, and Arugula Salad

5 from 1 vote
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Cook Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 red potatoes
  • 1 eggplant
  • 1 cup chickpeas
  • 1 teaspoon olive oil
  • Salt and black pepper as desired
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder*
  • 2 cups baby arugula
  • 2 tablespoons of olive oil or oil of choice
  • 2 tablespoons organic HFCS-free BBQ sauce (optional)

Method
 

  1. Heat your oven to 425 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Serve immediately or store in the fridge in an airtight container.

Notes

*Adjust the spices according to your palate. These measurements are for moderately spicy vegetables.