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Seasonal tangy citrus paired with a toasted spicy chickpea makes this winter salad a delicious meal. This Winter Citrus Salad with Spicy Chickpeas is simple to prepare and bursting with flavor.
A delicious citrus salad with arugula
The thought of making a large salad platter to arrange at the center of the dinner table where everyone can dive in and enjoy as much, or as little, as they’d like is one I hope to practice. Often, I don’t think of salads when it comes to dinner. There’s the occasional simple side salad, but this Winter Citrus Salad with Spicy Chickpeas could be a meal itself.
This salad is filled with both hints of spicy and tangy flavors that mesh into a wintery salad fit for lifting any seasonal affective disorders you may still have lingering (potentially). The bright and bold citrus colors alone will cheer your heart. Well, I can’t exactly make these claims, but just looking at the pictures reminds me of how much I personally enjoyed this salad.
I had actually made the spicy chickpeas for a healthy snack, but once I started to throw this salad together, which I was bringing to friends for dinner, I couldn’t resist topping it all off with a little crunch. The spicy crunch from the chickpeas balances out the citrus punch of the oranges and grapefruit as well as the tangy flavored pomegranate seeds. Drizzled in a citrus vinaigrette this salad is easy to prepare and a show stopper of colors.
If you’re still experiencing the deep winter freeze then I bring you this bright salad to lift any of those winter blues,Print
This salad is filled with both hints of spicy and tangy flavors that mesh into a wintery salad that’s easy to prepare and healthy enough to eat for days.
- 6 cups Arugula
- 1 large Grapefruit, peeled and sliced thin
- 2 Naval Oranges, peeled and sliced thin
- 4 tablespoons Pomegranate Seeds
- 1 medium Shallot, sliced
- 1 cup Garbanzo Beans (Chickpeas), drained, rinsed
- 1 teaspoon Olive Oil
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1/8 teaspoon Cayenne Pepper
- 1/4 cup Olive Oil
- 1 Orange, juiced
- 2 teaspoon Dijon Mustard
- 2 teaspoons Honey
Spicy Chickpeas: Preheat the oven to 400 degrees ℉. Toss the Garbanzo Beans (Chickpeas) with 1 teaspoon of Olive Oil, Cumin, Chili Powder, and Cayenne. Place on a rimmed baking sheet and cook for 30 to 40 minutes or until crisp. Let cool.
Citrus Vinaigrette: Whisk all the ingredients under citrus vinaigrette together in a small bowl and set aside.
Winter Salad: Layer the Arugula, Grapefruit slices, Orange slices, and Shallots on a large serving tray or dish. Spread Pomegranate Seeds and sliced Shallot on top. Sprinkle the spicy chickpeas over the salad and top with the citrus vinaigrette.