Chickpea Arugula Salad with Lemon Dijon Dressing
This refreshing Chickpea Arugula Salad features a bright Lemon Dijon Dressing that brings together the peppery arugula, creamy chickpeas, and vibrant vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 400g (1 can) Chickpeas, drained and rinsed
- 115g (4 cups) Arugula, fresh
- ¼ Red Onion, thinly sliced
- 250g (1 pint) Cherry Tomatoes, halved
- ½ Cucumber, diced
- 1 Lemon, for juice and zest
- 1 tbsp Dijon Mustard
- 3 tbsp Olive Oil, extra virgin
- 1 tsp Maple Syrup (or honey)
- Salt and Pepper, to taste
Instructions
- Gather Your Fresh Ingredients: In a large bowl, combine chickpeas, arugula, red onion, cherry tomatoes, and cucumber.
- Whisk Together the Dressing: In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, maple syrup (or honey), olive oil, salt, and pepper.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat.
- Serve or Chill: Serve immediately or chill in the fridge for about 30 minutes.
Notes
Keep leftovers in an airtight container for up to three days. Add dressing just before serving to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg