Arugula Salad With Spicy Roasted Chickpeas

• 1 (16-ounce) can chickpeas, drained, rinsed, and patted dry
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Spanish smoked paprika
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 8 cups loosely packed baby arugula
• 1/2 small red onion, sliced
• 1/4 cup toasted slivered almonds or pumpkin seeds
• 1/4 cup shaved Parmesan cheese

1. Preheat oven to 400u0b0. Combine first 6 ingredients in a small bowl, tossing to coat. Spread chickpeas into a single layer on a rimmed baking sheet, and bake 20 to 25 minutes or until golden and crispy.
2. Combine arugula, onion, and almonds in a large bowl. Add toasted chickpeas and desired amount of Dijon Vinaigrette; toss gently. (Serve additional vinaigrette on the side, if desired.) Top with Parmesan, and serve immediately.

chickpeas, extra virgin olive oil, spanish smoked paprika, garlic, salt, ground red pepper, baby arugula, red onion, pumpkin seeds, parmesan cheese

Taken from www.myrecipes.com/recipe/arugula-salad-roasted-chickpeas (may not work)