What a perfect beach weekend. Briana, Roxy and I could not have asked for more beautiful weather. Between beach bumming it all day Saturday, to some pretty epic burgers on the grill, and attempting to fist pump Jersey Shore style, there was lots of sunshine and laughs shared together, which for me, is the epitome of summer.
In the spirit of summer and with another beach trip next weekend (yay!), I wanted to keep my lunch light and easy this week.
After enjoying a superb dinner at the new restaurant ABC Cocina with Elana last week, I especially loved their crispy spiced chickpeas (which we didn’t even order, but are a compliment of the restaurant). So when I saw a recipe for this Spanish Chopped Salad on the blog Channeling Contessa last week that has crispy chickpeas, I knew I had to try it out.
This salad is so quick to throw together, which meant my grocery shopping list was nice and short – a relief after being away for the weekend. The crunch of the chickpeas is especially great with the tuna and roasted peppers. The fresh, mediterranean feel of this salad has me more than ready to get back on the beach next weekend!
Spanish Chopped Salad adapted from Channeling Contessa
14 oz can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp paprika
pinch of kosher salt
1 large bunch/package arugula
5 scallions, thinly sliced
2 5 oz cans oil-packed tuna, drained and flaked
1 jar roasted red peppers, drained and roughly chopped
1 tbsp honey
3 tbsp white balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Preheat oven to 425 degrees. Line a baking sheet with tinfoil. Add chickpeas to the baking sheet and sprinkle 1 tbsp olive oil, paprika and a pinch of salt on top. Toss with your hands, so that each chickpea is covered in spices. Bake in the oven for 20 minutes until browned and crispy. Set aside.
2. Make the vinaigrette. In a small bowl, combine honey, white balsamic vinegar, 1/2 cup extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside.
3. To assemble the salad, place a large bed of arugula on the plate. Top with tuna, crispy chickpeas, roasted red peppers, and scallions. Drizzle vinaigrette on top and serve.