Spicy Chickpea and Sprout Salad
- Paprika-and-cayenne-roasted chickpeas
- Mixed sprouts (adzuki, lentil, alfalfa, sunflower, etc.)
- Young arugula
- Nutritional yeast
- Basic Dijon vinaigrette with Udo's Oil 3-6-9 blend
More information: Toss arugula with chickpeas, sprouts, nooch, and vinaigrette. Season to taste.
To make chickpeas, drain, rinse, and dry 1 can chickpeas. Season with paprika, cayenne, salt, and olive oil to coat. Roast in 425˚ oven, shaking the pan a few times, until crispy.
To make vinaigrette, combine 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 3 tablespoons Udo's oil. Season with salt and pepper. Whisk well to combine.
Can substitute any bitter or spicy greens for the arugula.