Spring Arugula Salad Recipe

Prep and dry

Preheat oven to 400°F (200°C). Drain and rinse the canned chickpeas, then pat very dry with paper towels or a clean kitchen towel; remove any loose skins. Drying is critical so they crisp.

Toss the dried chickpeas with 1 tsp olive oil, 1 tsp smoked paprika and 1/4 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast for 25–35 minutes, shaking the pan or stirring every 8–10 minutes, until golden and crisp. Remove from oven and let cool — they will crisp further as they cool. Taste and adjust seasoning if desired.

In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp honey or maple syrup until smooth.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference. Keep refrigerated up to 3 days; bring to room temperature before using.

Trim woody ends of 12 asparagus spears (snap or cut off the bottom 1–2 inches). Bring a medium pot of salted water to a boil. Blanch asparagus 1–2 minutes until bright green and just tender.

Immediately transfer asparagus to an ice bath (bowl of ice water) to stop cooking and preserve color. After cooling, drain and pat dry. Slice asparagus on the diagonal into 1–1.5 inch pieces, or leave whole for a rustic look.

Thinly slice the watermelon radish using a mandoline or sharp knife into 1/8" (3 mm) rounds. If large, quarter the rounds into half-moons for easier eating.

Slice the cucumber into half-moons or rounds (1/8–1/4" thick), then gently pat to remove excess moisture if needed.

Roughly chop 1 tablespoon shelled pistachios and set aside. Measure 1 tablespoon pickled red onion (thinly sliced) for the salad.

Place 5 cups of arugula in a large bowl. Add the sliced watermelon radish, cucumber, and blanched asparagus pieces.

Drizzle about half of the lemon vinaigrette over the greens (approximately 1.5 tbsp to start). Toss gently to coat evenly. Add more dressing to taste but avoid overdressing.

Scatter the cooled crispy chickpeas over the salad, along with the 1 tablespoon pickled red onion and chopped pistachios. Sprinkle the optional lemon zest and extra pistachios if using.

Finish with a final light grind of black pepper and an extra small pinch of salt if needed. Serve immediately so the chickpeas remain crisp.