Name: Spring Salad with Basil & Cucumber Balsamic Vinaigrette
Ingredients: 3 cups arugula; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 can of chickpeas, roasted; 1/2 cup shaved parmesan cheese; 1/2 cup Pinehurst Olive Oil Basil Olive Oil; 1/3 cup Pinehurst Olive Oil Cucumber Balsamic; 2 1/2 tablespoons Dijon Mustard; salt and pepper to taste

Ingredients

Scale

3 cups arugula
1 cup cherry tomatoes, halved
1 cucumber, diced
1 can of chickpeas, roasted
1/2 cup shaved parmesan cheese

Ingredients for the Basil / Cucumber Vinaigrette: **

1/2 cup Pinehurst Olive Oil Basil Olive Oil
1/3 cup Pinehurst Olive Oil Cucumber Balsamic
2 1/2 tablespoons Dijon Mustard
salt and pepper to taste

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Instructions

Preheat Oven to 400 degrees
Line a baking sheet with parchment paper. Drain chickpeas and place them on baking sheet. Drizzle Basil Olive Oil over the chickpeas and toss with salt and pepper. Roast for approximately 20 minutes or to desired doneness.
While chickpeas are roasting, assemble the remaining salad ingredients into a large bowl.
Whisk together all ingredients for the basil/cucumber vinaigrette and place in a mason jar or any storage container.

** You will probably have vinaigrette leftover. You can store this for approximately 5 to 7 days. Use it on other salads or as a marinade for grilled chicken or Salmon. Delish!