Arugula Salad with Chickpeas
We’re having a chickpea moment here and can’t get enough. Our current favs are Cherry Tomato and Chickpea Salad (for lunch!!) and Chickpea Curry for dinner (seriously, my kids even love this) so yeah, I’m here to share another chickpea recipe! This really simple arugula and chickpea salad is quick and tasty. Tossed with a lemon-olive oil dressing and parmesan, it makes a quick lunch, or a side salad for dinner. If you want to make it even heartier to serve for dinner sometimes I add slices of cooked chicken breast and avocado to it! I’ve been trying to add more fiber to my diet and this salad is really helping me out! I like bringing it to work for lunch, eating it 2 days back to back. It’s packed with 32 grams of fiber. I hope you try it soon! Enjoy!!
Arugula and Chickpea Salad Ingredients
baby arugula, a whole 5 ounce container 2 cans chickpeas, drain them for the lemon dressing: olive oil, lemon juice, minced garlic, salt and pepper parmesan cheese, adds a little bit of sharpness and nuttiness to the salad to balance the peppery arugula taste.
How to Make Really Quickly
Put arugula and chickpeas in a big serving bowl. In a small bowl, mix olive oil, lemon juice, garlic, salt, and pepper. Pour the olive oil mix over the arugula and chickpeas. Toss to coat. Add parmesan, mix again, and serve!
Storing Leftover Salad
Cover the leftover salad with plastic wrap and place in the refrigerator, good for 1-2 days. The arugula will wilt some, but it still tastes great. To add some crispness back, you can add extra fresh arugula to the bowl. Pin for later:
