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Roasted Chickpea, Eggplant, Red Potato, and Arugula Salad

Laura Norris
5 from 1 vote
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Cook Time 25 minutes
Servings 2

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)

Instructions
 

  • 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.
  • 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.

Notes

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