Ingredients
Units
Scale
For the vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Dash of pepper
For the salad
- 5oz arugula (a standard-sized clamshell container, or about 6-7 loosely packed cups)
- 1 15oz can chickpeas, drained and rinsed
- 1/4 cup slivered almonds
- 1/4 cup dried apricots
- 1/4 cup crumbled feta cheese
Instructions
- Whisk together the olive oil, lemon juice, dijon mustard, paprika, salt, and pepper.
- Add half the vinaigrette to a large Dutch oven and heat over medium heat for 30 seconds.
- Add the chickpeas and cook for 6-7 minutes, stirring occasionally.
- Add the almonds and continue to cook for 1-2 minutes.
- Remove the pot from heat, then add the arugula, apricots, and remaining vinaigrette.
- Cover and let sit for 1 minute, then add the feta, stir, and serve.