Best 7 Arugula Chickpea Salad W Orange Blossom Dressing Recipes
**Arugula Chickpea Salad with Orange Blossom Dressing: A Refreshing and Flavorful Dish**
Indulge in the delightful combination of flavors and textures in this Arugula Chickpea Salad with Orange Blossom Dressing. This vibrant salad features a medley of fresh arugula, tender chickpeas, juicy tomatoes, crunchy cucumbers, and a sprinkle of toasted walnuts. The zesty orange blossom dressing, made with a harmonious blend of orange juice, honey, Dijon mustard, and olive oil, adds a refreshing citrusy touch to every bite. This recipe also includes variations for a creamy avocado dressing and a tangy lemon-tahini dressing, allowing you to customize the salad to your taste preferences. Whether you're looking for a light lunch, a healthy dinner, or a refreshing side dish, this Arugula Chickpea Salad is sure to satisfy your cravings and leave you feeling energized.
CHICKPEA ARUGULA SALAD
Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Provided by James
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Drain and rinse the chickpeas.
- In a large bowl combine the chickpeas, arugula, red onion, and parsley.
- Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
- Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!
Nutrition Facts : Calories 396 kcal, Fat 30.3 g, SaturatedFat 5.7 g, Cholesterol 10 mg, Sodium 1087 mg, Carbohydrate 23.1 g, Fiber 5.6 g, Sugar 3.2 g, Protein 11.7 g, ServingSize 1 serving
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
ARUGULA &CHICKPEA SALAD W/ ORANGE BLOSSOM DRESSING
I put in a request at my public library for books with Maltese recipes. This was adapted from a lovely book called Eat In My Kitchen by Peters. She is German but because her partner has a Maltese grandmother, there are a bunch of Maltese recipes including this one!
Provided by Carolyn Haas
Categories Lettuce Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. Put dressing ingredients in covered jar and shake together to blend. Set aside.
- 2. Place rest of ingredients in a salad serving bowl, toss together with dressing. Serve.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
VEGETARIAN ARUGULA CHICKPEA POWER SALAD
The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.
Provided by Min Kwon, M.S., R.D.
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
- Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
- Reserve the remaining chickpea and avocado salad for another purpose.
Nutrition Facts : Calories 362 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 135 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 13 grams, Sugar 5 grams
ORANGE, RED ONION AND ARUGULA SALAD
Steps:
- Separate the rounds into rings and hold them in ice water until serving time.
- In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
- Cut the peel and pith away from the oranges and slice them into thin rounds.
- Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
Tips:
- For the best flavor, use fresh arugula and chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
- If you don't have orange blossom water, you can substitute it with 1 teaspoon of orange zest and 1/2 teaspoon of almond extract.
- To make the salad ahead of time, prepare the dressing and chickpeas up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, assemble the salad and toss with the dressing.
- This salad is also a great way to use up leftover chicken or salmon. Simply add 1 cup of cooked chicken or salmon to the salad before serving.
Conclusion:
This arugula chickpea salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The orange blossom dressing adds a unique and flavorful touch. With its simple ingredients and easy preparation, this salad is sure to become a favorite.
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