Chickpea, Carrot and Arugula Salad

chickpea salad

Time for a great summer salad that provides plenty of protein and needs no cooking. Even better, it requires only 6 ingredients, plus spices. As a vegetarian main or a side dish, this salad delivers your veggies in a delicious package!

This is another recipe from one of my favorites: The Complete Mediterranean Cookbook. It features chickpeas, arugula and carrots, plus Kalamata olives and a lemony dressing.

Since this salad uses arugula, let’s detour a minute to my backyard. This year I decided to grow a few greens in some leftover empty pots. I filled each pot with soil and used one packet of lettuce seed for one pot and a packet of arugula seed for the other. After growing for about 4-6 weeks, here are the results:

Lettuce:

Bunnies 1, Sula 0

Arugula:

Bunnies 0, Sula 1

I guess the rabbits don’t appreciate the “peppery” taste of arugula. I will definitely grow this again! So convenient just to walk out and harvest it. Since I only needed a half-cup for this salad, my one-pot garden provided more than an adequate supply.

The closest this recipe comes to cooking is the chickpeas. Microwave them for 2 minutes until hot, then a simple dressing of olive oil, lemon juice and seasoning is added. Then let ‘em sit for at least 30 minutes – this helps the flavor infuse the chickpeas, rather than just being a superficial taste.

The rest of the ingredients are then added and tossed together. Season with salt and pepper, and serve.

Voila!

Colorful, delicious, and healthy!

Chickpea Salad with Carrots and Arugula

Colorful, healthy and delicious!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: Vegetarian
Servings: 4
Calories: 109kcal

Ingredients

  • 1 can chickpeas rinsed and drained
  • 1/8 cup olive oil extra-virgin
  • 1 TB lemon juice
  • salt and pepper
  • dash of cayenne pepper
  • 2 medium carrots peeled and shredded
  • ½ cup arugula (baby) chopped coarse
  • ¼ c Kalamata olives pitted and chopped

Instructions

  • Microwave chickpeas in a medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¼ teaspoon salt, about 1/8 teaspoon of pepper and a dash of cayenne pepper. Let sit for 30 minutes.
  • Add carrots, arugula and olives and toss to combine. Season with salt and pepper to taste and serve.

Nutrition

Calories: 109kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5250IU | Vitamin C: 3.6mg | Calcium: 27mg | Iron: 0.2mg

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2 thoughts on “Chickpea, Carrot and Arugula Salad

  1. Mmm, this looks delicious! And it’s so easy!!! I am on my way to being vegan, so this is a great recipe to get me started. Thanks, Sula!

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