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Get figgy with it fall salad

Serving Size

1

Ingredients

  • 2 tbsp pumpkin seeds
  • 1/2 cup roasted chickpeas
  • 2 tbsp salad dressing
  • 3-4 oz. chicken
  • 2-3 cups arugula
  • 2 figs

Directions

  • Prepare the chicken: Grill or pan-cook the chicken breast until fully cooked (internal temperature of 165°F/74°C), then slice or cube it.
  • Roast the chickpeas: If not already roasted, toss the chickpeas with olive oil and a pinch of salt. Roast in the oven at 400°F for 15–20 minutes, until crispy.
  • Prepare the salad base: Add arugula to a large bowl and top with sliced figs, pumpkin seeds, roasted chickpeas, and sliced chicken.
  • Dress the salad: Drizzle with 2 tablespoons of salad dressing. Use a simple vinaigrette made of olive oil, lemon juice, and honey for a lighter option.
  • Serve: Toss everything together and enjoy!

Notes

No Figs: Leave off or use strawberries or sliced apple Greens: Use spinach if you don't like or have arugula and kale Salad Dressing: Look for a low-sugar option; a simple vinaigrette is a great option Side Salad: Omit the chicken and use as a side to another protein source instead.

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