Roasted Baby Potatoes And Chickpea Salad

A filling meal-sized salad that’s big on flavor but light on effort.

For Potatoes and Chickpeas:
12 ounces whole baby potatoes (10-12 potatoes) washed and dried
2/3 cup canned chickpeas drained and dried
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika

For The Salad:
4 cups arugula (about 10 ounces) or any lettuce you have
1/2 medium avocado seeded and sliced
1/4 small red onion thinly sliced

View the full recipe at Toaster Oven Love →