There’s something wonderfully refreshing about a salad that is hearty and light. This Chickpea Salad with Lemon Vinaigrette has quickly become one of my go-to recipes when I crave something nutritious yet bursting with flavor. It’s a delightful mix of textures and tastes that come together to create a perfect dish for any occasion.
I first made this salad on a sunny afternoon when I was looking for a meal that was both satisfying and invigorating. I wanted something that celebrated fresh ingredients and could be thrown together in minutes. Going through my pantry and fridge, I found a can of chickpeas, some crisp arugula, and a few other staples. The result was this vibrant salad that has since become a favorite in my book. I served it with Lemon Thyme Chicken
Why You Will Love This Chickpea Salad
- Customizable: Feel free to add other fresh veggies like cherry tomatoes or cucumber or swap arugula for spinach.
- Quick and Easy: It requires just 10 minutes of prep time and no cooking, making it perfect for busy days or last-minute meals.
- Nutritious: Packed with plant-based protein, healthy fats, vitamins, and minerals, it’s a wholesome option that doesn’t skimp on flavor.
- Versatile: Enjoy it as a main course, a side dish, or even stuffed into a pita pocket for a portable meal.
Ingredients Needed
What sets this salad apart is its blend of flavors and textures:
- Chickpeas: These legumes provide an excellent source of protein and fiber that keeps you feeling full and energized. Replace chickpeas with other beans like cannellini beans, black beans, or lentils for a different texture and flavor.
- Arugula: Known for its peppery kick, arugula adds a fresh dimension to the salad. Substitute arugula with spinach, kale, mixed salad greens, or romaine lettuce if you prefer a milder or different leafy base.
- Red Onion: Add color and flavor. Use shallots, green onions (scallions), or sweet Vidalia onions for a less pungent taste.
- Seedless Cucumber: I like English cucumbers for this salad.
- Feta Cheese: Choose the best feta you can find. I like the brick of cheese versus the already crumbled one. Use goat cheese or queso fresco for a different flavor.
The star of this salad is the lemon vinaigrette.
At the heart of this salad is the zesty Lemon Vinaigrette, a simple, sensational dressing that brings the ingredients together and makes the entire dish delicious.
- Olive oil: I like to use a mild olive oil that doesn’t overpower the rest of the ingredients. If you need to, substitute with avocado, grapeseed, or sunflower oil.
- Chopped parsley
- Lemon Juice: Use lime juice or orange juice for a different citrus flavor. Or swap with apple cider vinegar or white wine vinegar if citrus is not available.
- Minced garlic
- Dijon mustard: Use whole grain mustard or spicy brown mustard as an alternative.
- Salt
- Dried oregano: Substitute with an Italian seasoning blend for a different herbal nuance.
How To Make This Chickpea Salad
Step 1. Assemble the Salad: In a large salad bowl, add the drained and rinsed chickpeas, arugula, sliced red onion, chopped cucumber, and crumbled Feta cheese.
Step 2. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, Dijon mustard, salt, and dried oregano until well combined. Drizzle the vinaigrette over the bowl of ingredients.
Step 3. Toss and Serve: Gently toss all the ingredients until the salad is evenly coated with the dressing. Serve immediately.
Tips For Making The Most Of This Salad
- Use Fresh Ingredients: Freshly squeezed lemon juice and high-quality olive oil make a noticeable difference in the dressing’s flavor.
- Prep Ahead: You can prepare the dressing and chop the veggies in advance. Store them separately and toss them together just before serving to keep everything crisp.
- Serving Suggestions: Pair the salad with grilled chicken or fish for added protein, or serve it alongside a hearty soup on cooler days.
- Keep It Crunchy: Add some pita chips right before serving to maintain their crunchiness.
What To Serve With The Chickpea Salad With Lemon Vinaigrette
Main Course: Enjoy the salad on its own for a light and satisfying meal.
Side Dish: Pair it with grilled chicken, fish, or your preferred protein.
Tip: For optimal freshness, if preparing in advance, keep the vinaigrette separate and mix just before serving to prevent the greens from wilting.
More Recipes To Love
- Black Bean and Corn Salad
- Greek Cucumber Salad With Chickpeas
- Roasted Beet And Arugula Salad Recipe
- Bacon Potato Salad
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Chickpea Salad With Lemon Vinaigrette
Ingredients
Vinaigrette:
- 3 tablespoons olive oil
- ¼ cup chopped parsley
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon dried oregano
Salad:
- 15.5 ounces can of chickpeas, drained and rinsed
- 6 cups packed arugula
- 1 medium red onion sliced
- 1 medium seedless cucumber
- ¼ cup crumbled Feta cheese
Instructions
- Add the drained and rinsed chickpeas, arugula, sliced red onion, chopped cucumber, and crumbled Feta cheese in a large salad bowl.
- In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, Dijon mustard, salt, and dried oregano until well combined. Drizzle the vinaigrette over the bowl of ingredients.
- Gently toss all the ingredients until the salad is evenly coated with the dressing. Serve immediately.
Gigi
Monday 28th of October 2024
This looks like such a simple and healthy recipe. I think it would be perfect for dinner one night! I can’t wait to try it!
Gabriela
Monday 28th of October 2024
Thank you for your comment! Please let me know when you make this recipe! I hope you will enjoy it!