Overhead shot of Arugla salad with radish and chickpeas

Spring Chickpea, Arugula & Brown Rice Bowl

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SERVES 1

Monday marked the first day of Spring, which TECHNICALLY means that it will stop being bitterly cold in New York City and it might actually get warm and sunny?

We’re going to assume that springtime is approaching and start zoning into the fresh foods that we love to eat during this season.

by CHLOE. Chef Contributor, Lauren Kretzer, created this bright+light recipe for a Spring Chickpea, Arugula & Brown Rice Bowl that we l-o-v-e and we think that you will too!

SPRING BOWL INGREDIENTS

2 cups baby arugula

½ cup cooked brown rice

½ cup chickpeas

¼ cup green peas

2 tbsp walnuts

3 thin slices of watermelon radish

¼ cup pea shoots

LEMON MINT VINAIGRETTE INGREDIENTS

¼ cup fresh lemon juice

1 tbsp apple cider vinegar

2 tbsp fresh mint

2 tbsp shallot

1 tbsp pure maple syrup

¼ cup extra virgin olive oil

1/8 tsp sea salt

freshly ground black pepper, to taste

PREP

For the Spring Bowl, toast and chop the walnuts + quarter the watermelon radish.

For the Lemon Mint Vinaigrette, finely chop the fresh mint and shallot.

SPRING BOWL

To assemble the salad, place arugula on the bottom of a medium sized shallow bowl.

Top with brown rice, chickpeas, green peas, walnuts, watermelon radish and pea shoots.

LEMON MINT VINAIGRETTE

In a separate small bowl, whisk together the ingredients of the vinaigrette. Season to taste.

NOTES + SERVING TIPS

Drizzle approximately 2-3 tbsp of the dressing over the assembled salad and serve immediately.