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.
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,
- Measuring Cups and Spoons
- Mixing Bowl
- 6 cups Arugula
- 1 large Grapefruit peeled and sliced thin
- 2 Navel Oranges peeled and sliced thin
- 4 tablespoons Pomegranate Seeds
- 1 medium Shallot sliced
- 1 cup Chickpeas drained and rinsed
- 1 teaspoon Olive Oil
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1/8 teaspoon Cayenne Pepper
- 1/4 cup Olive Oil
- 1/4 cup Orange Juice
- 2 teaspoons Dijon Mustard
- 2 teaspoons Honey
- Preheat the oven to 400 degrees ℉. Toss the chickpeas with 1 teaspoon of olive oil, cumin, chili powder, and cayenne pepper. Place on a rimmed baking sheet and cook for 30 to 40 minutes or until crisp. Let cool.
- Whisk all the ingredients under citrus vinaigrette together in a small bowl and set aside.
- Layer the arugula, grapefruit slices, orange slices, and shallots on a large serving tray or dish. Spread pomegranate seeds on top. Sprinkle the spicy chickpeas over the salad and top with the citrus vinaigrette.