
5.0 from 21 votes
Chickpea Arugula Salad
Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 396 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
For the salad
- 2 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
Instructions
- 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!
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
23.1g
(8%)
Protein
11.7g
(23%)
Fat
30.3g
(47%)
Saturated Fat
5.7g
(29%)
Cholesterol
10mg
(3%)
Sodium
1087mg
(45%)
Potassium
133mg
(4%)
Fiber
5.6g
(22%)
Sugar
3.2g
(6%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396
% Daily Value*
Calories | 396kcal | 20% |
Carbohydrates | 23.1g | 8% |
Protein | 11.7g | 23% |
Fat | 30.3g | 47% |
Saturated Fat | 5.7g | 29% |
Cholesterol | 10mg | 3% |
Sodium | 1087mg | 45% |
Potassium | 133mg | 3% |
Fiber | 5.6g | 22% |
Sugar | 3.2g | 6% |
Calcium | 209mg | 21% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.