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Spinach Arugula Chickpea Salad
Salads That Are Healthy and Filling
My favorite time of the year to get creative with salads is in the spring and summer when you can buy fresh produce. While making this spinach, arugula, and chickpea salad I simply started out building it with fresh ingredients that I knew my family would enjoy.
There are many variations of this salad you could or want to try such as using different veggies, cheeses, or salad dressings. Nuts would make a delicious addition to this salad.
Salad Bowls - To Show Off Your Delicious Creation
I've always said that one can never have enough serving bowls and since we eat salads almost everyday for lunch or dinner, I do love to present them in pretty bowls.
A perfect salad bowl that could be used for fruit or veggies and the price is quite reasonable. Easy to clean and dishwasher safe.
Chickpeas aka Garbanzo Beans
Chickpeas or garbanzo beans have always been a favorite ingredient of ours to add to salads. When creating this salad I added 1/2 of a can of rinsed chickpeas to the recipe along with some large chunks of feta cheese.
- Prep time: 15 min
- Ready in: 15 min
- Yields: 3-4 people
- 3 -4 cups of mixed baby spinach and arugula
- 1/2 of a large English cucumber chopped
- 1 medium size tomato chopped
- 3/4 of a large sweet white onion sliced
- 1/4 cup of green sliced olives
- 1/2 can of rinsed and drained chickpeas
- Greek feta cheese cut into chunks
- Salad dressing of your choice. I used Greek Feta Olive Oil dressing by Kraft. (I usually make my own but I was in a hurry this day).
- Start by gathering all your ingredients that you'll be putting into your salad. Wash and pat dry wall ingredients.
- In the bottom of the salad bowl add your baby spinach and arugula.
- Next add your cucumber, tomatoes, and sweet onion slices.
- Then it is time to add your green olives (or black if you prefer) along with the rinsed chickpeas.
- Add salad dressing and toss.
- Time to add your feta cheese chunks.
- Serve and ENJOY!
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.— Yotam Ottolenghi
Here is how I make my own Greek Salad Dressing
Making your own salad dressings are healthier and less costly.
- To start I add 4 tablespoons of EVO (Extra Virgin Olive Oil) to a small mixing bowl.
- Next add 1 1/2 - 2 TBSP. of red wine vinegar to the bowl.
- Either grate or press 2 large garlic cloves into the mixture along with a good pinch of oregano.
- Add 2 TBSP of fresh lemon juice and a dash of hot pepper sauce.
- Whisk everything really well together, cover and refrigerate until ready to toss with your salad.