Sunday, May 29, 2011

Chickpea Arugula Salad

I felt like a Wholefood market salad bar chef today making this salad: crunchy peppery arugula, velvety smooth chickpeas with a smooth vinaigrette. It is great on its own or as a side on a salad platter.

  • 1 TB dijon mustard
  • juice of 1/2 lemon
  • 1 1/2 honey
  • 1 ts crushed red pepper flakes
  • 1 small garlic cloves, microplaned
  • 1 TB olive oil
  • salt, pepper
  • 1 cup arugula salad, roughly chopped
  • 1 cup chickpeas, cooked

Whisk the ‘vinaigrette’ (dijon mustard, lemon juice, honey, red pepper flakes, olive oil, salt, pepper) so that it has a smooth consistency. Mix in the chickpeas first to coat them, and then fold in the arugula. Serve!

chickpea arugula


  1. Love the colors and ingredients in that salad!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls