Mediterranean Salad With Arugula And Chickpeas Recipes

WILD ARUGULA AND CHICKPEA SALAD

Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

VEGETARIAN ARUGULA CHICKPEA POWER SALAD

Vegetarian Arugula Chickpea Power Salad image

The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.

Provided by Min Kwon, M.S., R.D.

Categories side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 15-ounce can no-salt added chickpeas beans
1 large ripe avocado, pitted and diced
1/4 cup diced red onion
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 cup arugula
1/4 cup sliced cucumbers
1/4 cup cooked quinoa
1/4 cup sliced strawberries
1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
Balsamic vinegar, for drizzling, optional

Steps:

Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
Reserve the remaining chickpea and avocado salad for another purpose.

Nutrition Facts : Calories 362 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 135 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 13 grams, Sugar 5 grams

MEDITERRANEAN SALAD WITH CHICKPEAS AND ARUGULA

Mediterranean Salad with Chickpeas and Arugula image

Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Buffet Mozzarella Fennel Arugula Chickpea Spring Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon grated orange peel
1/2 teaspoon fennel seeds
1/2 teaspoon dried crushed red pepper
1/4 cup extra-virgin olive oil
1 fennel bulb, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
1 8-ounce container small mozzarella balls, drained, halved
1 15-ounce can chickpeas (garbanzo beans), drained
1 cup thinly sliced red onion
4 cups arugula

Steps:

Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl. Add dressing; toss to coat and serve.

MEDITERRANEAN SALAD WITH ARUGULA AND CHICKPEAS

Mediterranean Salad With Arugula and Chickpeas image

Make and share this Mediterranean Salad With Arugula and Chickpeas recipe from Food.com.

Provided by Phil Franco

Categories Greens

Time 20m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon grated orange peel
1/2 teaspoon fennel seed
1/2 teaspoon dry crushed red pepper
1/4 cup extra-virgin olive oil
1 fennel bulb, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella balls, drained, halved
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1 cup thinly sliced red onion
4 cups arugula

Steps:

Whisk first 6 ingredients in small bowl to blend.
Gradually whisk in olive oil.
Season dressing with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in large bowl.
Add dressing; toss to coat and serve.
Serves 4.
That's it!

Nutrition Facts : Calories 467.6, Fat 27.9, SaturatedFat 9.5, Cholesterol 44.9, Sodium 716, Carbohydrate 36.2, Fiber 8.4, Sugar 3.8, Protein 20

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