Best 3 Wild Arugula And Chickpea Salad Recipes
Bask in the vibrant flavors of the Wild Arugula and Chickpea Salad, a delightful blend of fresh, peppery arugula, tender chickpeas, tangy lemon-tahini dressing, and an array of colorful vegetables. This vibrant salad is not only a feast for the eyes but also a nutritional powerhouse. Dive into the goodness of fiber-rich chickpeas, vitamin-packed arugula, crisp cucumber, sweet red bell pepper, and juicy cherry tomatoes, all tossed in a zesty dressing that tantalizes your taste buds. Prepare to be amazed by the symphony of textures and flavors in every bite.
Indulge in the culinary journey that this recipe offers, as it guides you through the simple steps of creating this delectable salad. Learn how to select the freshest ingredients, prepare the dressing to perfection, and assemble the salad in a way that showcases its vibrant colors and textures. Discover the art of balancing flavors and creating a dish that is both healthy and satisfying.
Alongside the main recipe, you'll find variations that cater to various dietary preferences and add exciting twists to the classic salad. Explore the Vegan Delight, a plant-based rendition that substitutes tahini for yogurt, creating a creamy and tangy dressing. For those seeking a heartier option, the Chicken Craze variation incorporates tender chicken breast, adding a protein-packed element to the salad.
Embark on this culinary adventure and savor the deliciousness of the Wild Arugula and Chickpea Salad. Whether you're following the classic recipe or trying out the exciting variations, you're in for a delightful treat. Prepare to tantalize your taste buds and nourish your body with this vibrant and flavorful salad.
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
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
WILD ARUGULA AND CHICKPEA SALAD
Bobby loves this salad for its contrasting textures. The light, peppery arugula leaves, the crisp raw fennel plus grape tomatoes and chickpeas all come together with an easy dressing for a quick salad that Bobby eats with pasta.Courtesy of Bobby Flay from "Bobby Flay Fit".Per serving: Calories 140; Total Fat 6 grams; Saturated Fat 2 grams; Protein 7 grams; Total Carbohydrate 14 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 6 milligrams; Sodium 294 milligramsCopyright 2012 Television Food Network G.P. All Rights Reserved.
Provided by Bobby Flay
Categories appetizer,cheese,Easy,Healthy,herbs,No-Cook,quick and easy,side,Spring,tomatoes
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.
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
- Don't be afraid to experiment with different greens. Arugula, spinach, and kale are all great options for this salad.
- Roast the chickpeas ahead of time. This will save you time and make the salad even more flavorful.
- Make sure to rinse the chickpeas well before using them. This will remove any excess salt or bitterness.
- Use a light dressing. A simple vinaigrette or lemon-tahini dressing is a great option.
- Serve the salad immediately. This will prevent the greens from wilting.
Conclusion:
This wild arugula and chickpea salad is a delicious, healthy, and easy-to-make dish that's perfect for a light lunch or dinner. It's packed with flavor and nutrients, and it's sure to become a favorite in your household.
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