Sometimes with a spicy Indian curry dish, we also crave some freshness! Well, look no further. Our roasted chickpea and arugula salad paired with a bright mango vinaigrette is the perfect option alongside any Indian main course.
It features bitter green bell peppers, sweet tomatoes, spicy raw shallots, and of course, those perfectly crispy spiced chickpeas! Enjoy it with tandoori chicken, spiced lamb chops, or your choice of Indian curries!
Let’s dig in!
How to Cut the Vegetables
- Green bell pepper: remove the seeds, and cut the green bell pepper in half. Then, thinly slice the green bell pepper lengthwise into 1/2-inch slices.
- Shallots: cut the shallot in half lengthwise, remove the skin, and thinly slice the shallot lengthwise into fine strips.
- Campari tomatoes: cut in quarters.
- Garlic: peel and mince the garlic.
Three Parts Olive Oil and One Part Vinegar
The ratio of olive oil to vinegar is of prime importance when mastering a vinaigrette. The classic French-style vinaigrette requires a ratio of three parts extra-virgin olive oil to one part vinegar. We stick to a traditional French style for this vinaigrette. Since we use two types of vinegar, we scale up the olive oil to ensure we strike the right balance of olive oil and vinegar.
How to Roast Chickpeas
After you toss the chickpeas with Indian spices, salt, and olive oil, evenly spread the seasoned chickpeas onto a parchment paper-lined baking sheet. Roast the chickpeas at 425 degrees Fahrenheit (218 degrees Celsius) for 25-30 minutes until crispy!
It is important to note that chickpeas can quickly turn from perfectly crispy to burnt, depending on your oven. Consequently, keep a close eye on the oven as the chickpeas are roasting to avoid burning them in the last 10 minutes.
Which Tomatoes to Select
We recommend you purchase Campari tomatoes that are high in sugar and low in acid. They are bright red, really juicy, and in my opinion, the best tomato for any salad, as they eat more like fruit in comparison to other types of tomatoes that can be purchased outside of the Mediterranean countries.
If, of course, you live in a Mediterranean country, you will likely have more options for sweet-tasting tomatoes.
How to Keep Tomatoes for Maximum Ripeness
Tomatoes are a fruit and must ripen over time before use. To ensure your tomatoes are sweet and juicy, store them on your countertop at room temperature to allow them to ripen.
We do not recommend storing tomatoes in the refrigerator because refrigeration will prevent the tomatoes from reaching ideal ripeness. Additionally, they may become dry and tasteless.
You may consume them for up to 5 days, depending on how ripe they were when you purchased them.
What to Eat It With
Storage of Roasted Chickpeas
Store roasted chickpeas in an airtight container at room temperature and consume them for up to 2 weeks.
Roasted Chickpea and Arugula Salad with Mango Vinaigrette
- 2 cups baby arugula
- 2 cups mesclun mixed greens
- 1 green bell pepper thinly sliced
- 1 cup Campari tomatoes quartered
- 1 shallot
- 1 cup cilantro finely chopped
- 15 oz. cooked chickpeas canned
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin seeds
- 1/4 tsp red chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Preheat the Oven and Cut the Vegetables
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Thinly slice green bell pepper and shallot into long slices lengthwise. Set aside.
- Cut tomatoes into quarters. Set aside.
- Finely chop cilantro. Set aside.
Make the Dressing
- Peel and mince the garlic.
- Whisk together olive oil, mango vinegar, aged balsamic vinegar, Dijon mustard, maple syrup, and minced garlic.
- Season the dressing with salt and ground pepper.
- Allow it to sit at room temperature for 30 minutes.
Season and Roast the Chickpeas in the Oven for 30 Minutes
- Toss cooked chickpeas with olive oil, smoked paprika, cumin seeds, red chili powder, garlic powder, and salt in a mixing bowl.
- Spread the seasoned chickpeas onto a parchment paper-lined baking sheet.
- Bake them for 25 to 30 minutes until crispy.
Toss the Salad
- Toss baby arugula and mesclun with green bell pepper, shallots, tomatoes, crispy chickpeas, mango vinaigrette, and cilantro.
- Serve and enjoy.