Crispy Chickpea & Roasted Leek Salad with Lemon-Tarragon Vinaigrette
This vibrant, one-pot keto salad features crispy chickpeas and sweet roasted leeks, tossed with peppery arugula and a zesty lemon-tarragon vinaigrette. Perfect for a quick, protein-packed meal that's full of flavor and ready in just 25 minutes.
- 2 cups canned chickpeas (drained and rinsed)
- 1 large leek (white and light green part, sliced)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 4 cups fresh arugula
- 1 tbsp fresh tarragon (chopped)
- 1 medium lemon (zested and juiced)
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
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Instructions
Preheat oven-safe pot or Dutch oven on medium-high heat. Add 2 tablespoons olive oil, chickpeas, leeks, smoked paprika, sea salt, and black pepper. Toss to coat.
⏱️ 2 minutes 🌡️ Medium-highTransfer pot (uncovered) to oven preheated at 425°F. Roast for 12 minutes, stirring halfway, until chickpeas are golden and leeks are tender.
⏱️ 12 minutes 🌡️ 425°FMeanwhile, in a small bowl, whisk together remaining olive oil, lemon juice and zest, Dijon mustard, red wine vinegar, and tarragon to make the vinaigrette.
⏱️ 3 minutesRemove pot from oven. Let cool 2 minutes, then fold in arugula and drizzle with vinaigrette. Toss and serve warm or at room temperature.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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