The CHICKPEA, ARUGULA AND CHERRY TOMATO SALAD is a summery, flavorful and healthy dish that amazes with its quick preparation and the simplicity of its ingredients. When the heat settles in, the last thing you want to do is stand at the stove, so preparing a cold dish is just what you need.
It’s ideal as a side for both meat and fish dishes, but it’s also great eaten as a main course: light, complete and balanced. Chickpeas are rich in protein, minerals and vitamins, while arugula provides fiber and calcium. Cherry tomatoes add vitamins and antioxidants, completing the positive profile of the dish.
But don’t think health is the only beneficiary: this salad is really delicious and will please not only your vegetarian or vegan friends, but also devoted meat lovers. In short, a fresh, quick and truly tasty dish: what more could we want?
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups canned chickpeas, drained
- 5 cups arugula
- 1 cup cherry tomatoes
- 5 tbsps extra virgin olive oil
- 1 tbsps white wine vinegar
- 1 tsp Dijon mustard
- to taste salt
Steps
Preparing the CHICKPEA, ARUGULA AND CHERRY TOMATO SALAD is a real breeze — simple and quick.
In a bowl, emulsify five or six tablespoons of extra virgin olive oil, one tablespoon of vinegar, the teaspoon of mustard and a pinch of salt until you obtain a smooth dressing.
In a salad bowl, gather the arugula, the drained chickpeas and the cherry tomatoes washed and cut in half or into quarters.
Dress everything with the mustard vinaigrette, toss well and place in the fridge for 20 minutes to allow all the ingredients to meld perfectly.
Then, when you’re ready to eat, remove it from the fridge and enjoy its full goodness. You can serve it as a main course or as a side to meat or fish.
