Arugula Chickpea Salad W Orange Blossom Dressing Food

GREEK CHICKPEA SALAD

Greek Chickpea Salad image

Create this beloved Greek chickpea salad with honey lemon dressing right at home! It's loaded with delicious fresh vegetables and is easy enough to make last minute.

Provided by Katya

Categories Salad

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

1 (15 oz.) can chickpeas, drained and rinsed
5-6 sweet mini peppers, stem and seeds removed, chopped
1 English cucumber, chopped
1 pint cherry tomatoes, halved
3/4 cup red onion, chopped
1/4 cup kalamata olives, sliced
1/2 cup crumbled feta cheese
2 Tbsp. fresh chopped Italian parsley
Few handfuls arugula
Kosher salt and fresh black pepper
2 Tbsp. olive oil
2-3 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 garlic clove, minced
1 tsp. dried oregano

Steps:

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..does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?

Nutrition Facts : Calories 199 calories, Sugar 10 g, Sodium 371.5 mg, Fat 9.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 5.3 g, Protein 6.9 g, Cholesterol 11.1 mg

WILD ARUGULA AND CHICKPEA SALAD

Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

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.

VEGETARIAN ARUGULA CHICKPEA POWER SALAD

Vegetarian Arugula Chickpea Power Salad image

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

Ingredients

1 15-ounce can no-salt added chickpeas beans
1 large ripe avocado, pitted and diced
1/4 cup diced red onion
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 cup arugula
1/4 cup sliced cucumbers
1/4 cup cooked quinoa
1/4 cup sliced strawberries
1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
Balsamic vinegar, for drizzling, optional

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