Arugula and Chickpea Salad

Sarah Wolfe
Arugula and Chickpea Salad

Arugula and Chickpea Salad is a vibrant, nutrient-packed dish that’s perfect as a hearty vegetarian meal or a satisfying side. Bursting with protein-rich chickpeas, peppery arugula, and a zesty lemon dressing.

This salad offers a refreshing balance of textures and flavors that will brighten up any table.

Why You’ll Love This Recipe

  1. Nutrient-rich greens: Fresh arugula provides a peppery bite while offering vitamins and antioxidants.
  2. Protein-Packed Chickpeas: Chickpeas add a satisfying, protein-rich element, making this salad filling and energizing.
  3. Zesty Lemon Dressing: A bright, tangy dressing ties all the ingredients together.
  4. Versatile & Quick: Ready in minutes, it’s perfect as a standalone meal or a complement to other dishes.
  5. Crunch & Color: Cherry tomatoes, red onion, and cucumber add a refreshing crunch and vibrant color.
Arugula and Chickpea Salad

What to Serve with Arugula and Chickpea Salad

  1. Grilled Protein: Pair with grilled chicken, fish, or tofu for a complete meal.
  2. Crusty Bread: Enjoy with a slice of whole-grain or sourdough bread for added texture.
  3. Light Pasta: A small serving of lemon or basil pasta complements the salad nicely.
  4. Chilled White Wine: A crisp white wine pairs beautifully with the citrus notes.
  5. Fresh Fruit: Slices of apple or pear enhance the meal with a touch of natural sweetness.

Ingredient Breakdown

  1. Arugula: The peppery, nutrient-dense base of the salad.
  2. Chickpeas: Provide a hearty dose of protein and fiber.
  3. Cherry Tomatoes: Offer bursts of sweetness and juiciness.
  4. Cucumber: Adds a refreshing crunch and hydrating quality.
  5. Red Onion: Introduces a subtle, sharp bite for depth.
  6. Lemon Juice & Zest: Bring brightness and a tangy twist.
  7. Extra-Virgin Olive Oil: Enriches the dressing with a smooth, fruity flavor.
  8. Salt & Pepper: Essential seasonings to enhance all the flavors.

Pro Tip Before Starting

Massage the arugula lightly with a drizzle of olive oil and a pinch of salt before assembling the salad. This not only softens the leaves but also mellows its natural bitterness for a more balanced taste.

Yield: 4 Bowls

Arugula and Chickpea Salad

Arugula and Chickpea Salad

A vibrant, protein-packed arugula and chickpea salad dressed in a tangy lemon vinaigrette, perfect as a nutritious meal or a refreshing side dish.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

For the Salad:

  • 6 cups fresh arugula, washed and dried
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 large cucumber, diced
  • 1/4 red onion, thinly sliced
  • Optional: 1/4 cup crumbled feta cheese or olives for extra flavor

For the Lemon Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • Juice and zest of 1 large lemon
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Arugula: Place the arugula in a large salad bowl. Drizzle with a tiny bit of olive oil and a pinch of salt, then gently massage the leaves with your hands for about 1 minute to tenderize them.
  2. Mix the Salad Ingredients: Add the chickpeas, cherry tomatoes, diced cucumber, and red onion to the bowl with the arugula. If using, sprinkle in crumbled feta or olives for an extra burst of flavor.
  3. Make the Dressing: In a small bowl or jar, combine the extra-virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper. Whisk or shake well until the dressing is emulsified.
  4. Assemble the Salad: Pour the lemon vinaigrette over the salad and toss gently until all the ingredients are evenly coated.
  5. Serve & Enjoy: Serve immediately for the freshest taste. Alternatively, let the salad rest for 5 minutes to allow the flavors to meld.

Notes

  1. Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
  2. Customization: For extra protein, add grilled tofu, tempeh, or even a hard-boiled egg.
  3. Dressing Variations: Swap lemon juice with lime juice for a different citrus twist, or add a touch of honey for a subtle sweetness.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pro Tip After Preparing

For an even deeper infusion of flavor, allow the tossed salad to sit at room temperature for about 5 minutes before serving. This brief resting period helps the dressing fully penetrate the chickpeas and greens.

Frequently Asked Questions

Can I add other vegetables?

Absolutely! Feel free to mix in roasted red peppers, avocado slices, or even shredded carrots for additional texture and flavor.

Is this salad gluten-free?

Yes, all the ingredients listed are naturally gluten-free, making it a safe choice for gluten-sensitive diets.

Can I make the dressing ahead of time?

Yes, the lemon vinaigrette can be prepared and stored in the refrigerator for up to 3 days. Just give it a good shake before using it.

Wrapping it up

Arugula and Chickpea Salad is a refreshing, nutritious dish that’s as quick to prepare as it is satisfying. Its blend of peppery greens, protein-packed chickpeas, and a bright lemon dressing makes it a versatile option for any meal.

Whether you’re enjoying it on its own or as a side, this salad is sure to become a staple in your healthy recipe collection.

Enjoy the burst of flavors and the wholesome goodness in every bite!

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