Wild Arugula And Chickpea Salad Food

CHICKPEA ARUGULA SALAD

Chickpea Arugula Salad image

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

Ingredients

2 15 ounce canned chickpeas (drained and rinsed)
5 ounces baby arugula
3/4 cup red onion (diced)
2 ounces Parmigiano Reggiano (shaved from block)
1/4 cup parsley (minced)
1/2 cup extra virgin olive oil
1 large lemon (juiced and zested)
1 clove garlic (grated)
1/2 teaspoon black pepper
1 teaspoon kosher salt (plus more to taste)
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano

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

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

KALE AND CHICKPEA SALAD

Kale and Chickpea Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

Steps:

For the onions: Preheat the oven to 400 degrees F.
Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.