This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.
Greek food is one of those things that you can eat every single day. Everyone will love the freshness of the ingredients and incredible flavor.
You will love the balance of fresh vegetables combined with salty olives, feta, and zesty dressing. This Greek chickpea salad with arugula is another variation of a Greek salad but with a little more crunch and texture. It’s made with fresh veggies such as cucumbers, peppers, tomatoes, arugula, chickpeas, olives, feta and incredibly flavorful honey lemon dressing. The best way to prepare this salad is same day that you’re planning on serving it.
It’s loaded with versatile chickpeas (a vegan’s stick-to-your-ribs staple for winter), fresh crunchy rocket and has the perfect blend of nuttiness and bitter, fresh-tasting greens. The crumbled feta, dill, tangy olives, and easy to prepare lemon vinaigrette are reminiscent of traditional Greek flavours. If you’re not a fan of chickpeas or arugula they can be substituted with lentils or your favourite legume and kale or other bitter leafy greens. This chickpea salad is great for a quick lunch, a pack n’ go picnic staple, and a simple and unique salad to serve to guests at a dinner party.
In case you don’t know what Chickpeas is, they also known as garbanzo beans. Thy are in the legume family. High in protein and mostly used in Indian and Middle Eastern cuisine. Chickpeas are the main ingredient in hummus and so many other dishes. You can find canned and dry chickpeas.
Arugula also known as rocket is a dark green leafy vegetable. It has slight peppery taste and makes one delicious salad whether alone or mixed in with other greens. Most grocery stores sell arugula in the same produce section as lettuce. You can substitute baby spinach for arugula in this salad.
How to Make Chickpea Salad
First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.
Next, prepare the salad. In a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the prepared dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.
Greek Chickpea Salad with Arugula
- 1 15 oz. can chickpeas drained and rinsed
- 1 English cucumber chopped
- Few handfuls arugula
- 5-6 sweet mini peppers stem and seeds removed, chopped
- ¾ cup red onion chopped
- 1 pint cherry tomatoes halved
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives sliced
- 2 Tbsp. fresh chopped Italian parsley
- Kosher salt and fresh black pepper
- 2-3 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- 1 tsp. dried oregano
- 2 Tbsp. honey
- 2 Tbsp. red wine vinegar
- 1 garlic clove minced
- Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
- Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.
- Taste the salad (check if does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?)