Fresh and nutritious, this chickpea salad with marinara tomatoes and arugula is a perfect balance between taste and lightness. The chickpeas, rich in vegetable proteins, are combined with oven-baked tomatoes with garlic and parsley, all enriched with arugula, which with its spicy and lively touch completes the dish by giving it freshness and a perfect contrast.
Ideal as a single dish (if accompanied by bread, rice, or couscous) for a summer lunch, as a refined side dish, or as a base for a creative bowl, this salad is simple to prepare and rich in flavors. If you love chickpeas, try the chickpea curry with basmati rice, the chickpea hummus in 6 variations, the chickpea soup, or the chickpea meatloaf.
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OTHER RICH SALADS
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the chickpea salad with marinara tomatoes and arugula
- 1 cup dried chickpeas
- 14 oz San Marzano tomatoes
- 2 cloves garlic
- 1 bunch parsley
- as needed extra virgin olive oil
- 1 fresh chili pepper
- 1 tsp sugar
- as needed salt
- Half lemon peel (grated)
- as needed chives
Tools
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- Pressure Cookers
- Baking Trays
Steps for preparing the chickpea salad with marinara tomatoes and arugula
I used dried chickpeas, so I soaked them overnight in fresh water, rinsed them in the morning, and then cooked them in a pressure cooker in plenty of unsalted water. In a pressure cooker, it takes 30-40 minutes from the whistle, in a regular pot double the time. Of course, you can use pre-cooked chickpeas.
Chop garlic and parsley. Mix the mince with extra virgin olive oil and salt. Arrange the slices on a baking tray lined with parchment paper. They should not overlap. Season with a pinch of sugar, garlic and parsley mince, salt, and a drizzle of oil. Bake in a ventilated oven at 356°F for 30-40 minutes.
Enrich the drained chickpeas with the tomatoes, chives, oven-baked tomatoes, salt, lemon zest, and, only at the end, the arugula. Dress with a drizzle of raw oil and serve.
Storage
The chickpea salad keeps in the fridge for a couple of days.
