Chickpea Arugula Salad
A refreshing, protein-packed lunch salad that is easy to make and super delicious.
Servings: 2
Calories: 255kcal
Ingredients
For the salad
- 3/4 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 3 cups arugula
- 1/3 cup red onion sliced
- 1/4 cup fresh mint leaves
- 1/4 cup walnuts crushed, or other nuts of your liking (raw or toasted)
For the dressing
- 1 tablespoons extra-virgin olive oil divided
- sea salt to taste
- black pepper to taste
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 teaspoon apple cider vinegar
Instructions
Optional (to add extra crunch and flavor)
- Preheat oven to 400°F or 200°C. Place chickpeas on a baking sheet, drizzle with a little oil. Season with salt and pepper. Toss to coat and roast until nicely browned and crisp. This will take about 20-30 minutes.
For the dressing
- Combine all dressing ingredients, whisk well. Set aside.
For the salad
- When chickpeas are ready, allow them to cool. Combine with all other salad ingredients and top with crushed walnuts.
Notes
- I had some pomegranate seeds and grapes left in the fridge, so added those too. Feel free to top with any other salad topping you like or have at home.
- Take-along tip: keep dressing in a separate container and store greens on top.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? CLICK HERE for more info (I also added a quick cooking method in case you forgot to soak the chickpeas overnight)