Chickpea, Carrot and Arugula Salad
Only 6 ingredients needed Time for a great summer chickpea 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.
Growing arugula in pots
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.
How to make Chickpea Carrot and Arugula Salad
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!
Pin this Chickpea salad for later!
You might also enjoy Mediterranean Chopped Salad or Chickpea Avocado Salad!
Chickpea, Carrot and Arugula Salad
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Comments
Share your thoughts, or ask a question!
What is the amount of olive oil? ⅛ cup olive oil extra-virgin as listed needs translation.