Chickpea Arugula Salad
Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Italian
Servings: 4
For the salad
- 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
For the vinaigrette
- 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
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!
- The salad is best served the same day but can be eaten the next day. The arugula might be a tad soggy though.
- A vegetable peeler is the recommended tool for shaving the Parmigiano Reggiano cheese.
Calories: 396kcal | Carbohydrates: 23.1g | Protein: 11.7g | Fat: 30.3g | Saturated Fat: 5.7g | Cholesterol: 10mg | Sodium: 1087mg | Potassium: 133mg | Fiber: 5.6g | Sugar: 3.2g | Calcium: 209mg | Iron: 2mg