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Healthy Arugula Salad With Crunchy Chickpeas and Prosciutto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • a big handful of Aragula greens (enough for one portion)
  • a handful of crunchy chickpeas
  • 4 pieces beef prosciutto
  • 1 tbsp seed mix (sunflower, pumpkin and sesame seeds)
  • vegan feta cheese (or regular feta cheese)

DRESSING:

  • 1 tbsp olive oil
  • 1/2 tbsp tahini
  • 1 tbsp lemon juice
  • salt to taste

Instructions

  • First prepare the crunchy chickpeas.
    Add the seed mixture to a dry small pan and leave to fry at a very (very) quiet temperature. About 5-6 minutes. Cover with a lid on top in case the seeds start to crack from the heat and scatter on all sides 😊. Allow to cool slightly.
    If you have an air fryer - you can roast the prosciutto in it. It takes about 3-4 minutes. If you do not have it, add it to the same pan where the seeds are roasted and fry for a few minutes, or until it is crispy and slightly toasted.
  • Transfer the arugula and add to a deep serving bowl. Add olive oil, tahini, lemon juice and salt. Stir to distribute the dressing throughout the salad.
    Add a little feta cheese, previously crushed with a fork, to arrange it better in the salad.
  • Add the crunchy chickpeas, roasted prosciutto and the toasted seed mixture at the end.
    That's it 😊. Quick, easy, simple and great summer meal.