A complete, light, and vegetarian main course, the Chickpea Salad with Arugula and Grana is filling and tasty. If you use canned chickpeas like us, it’s very quick to make.
A tip? Don’t throw away the canning liquid from the chickpeas because you can make many things with it, starting with aquafaba mayonnaise. Did you know about it?
Chickpeas are a versatile food and can be used in many recipes. They can be cooked as a side dish, as the main ingredient in vegetarian dishes, or transformed into hummus, falafel, or farinata.
Additionally, they are an excellent source of plant-based proteins, fibers, vitamins (especially B group), and minerals like magnesium and phosphorus, providing numerous health benefits.
They are also a good source of omega-3 fatty acids.
Below you’ll find more chickpea recipes to try, and then, as always, let’s go right under the photo to discover how to prepare the Chickpea Salad with Arugula and Grana!!
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 233.48 (Kcal)
- Carbohydrates 16.08 (g) of which sugars 2.00 (g)
- Proteins 10.24 (g)
- Fat 14.17 (g) of which saturated 3.66 (g)of which unsaturated 2.60 (g)
- Fibers 5.09 (g)
- Sodium 429.75 (mg)
Indicative values for a portion of 128 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chickpea Salad with Arugula and Grana
- 10.6 oz cooked, boiled chickpeas (or canned)
- 3.5 oz arugula
- 2.1 oz Taggiasca olives
- 1.8 oz Grana Padano DOP
- 2 pinches salt
- to taste black pepper (ground)
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or balsamic vinegar if preferred)
Preparation of Chickpea Salad with Arugula and Grana
First, wash the arugula and then dry it with a spinner or with a cloth.
If you use canned chickpeas, rinse them repeatedly under running water using a fine-mesh sieve.
Remember to set aside their canning liquid.
Drain them well, then place them in a salad bowl, add the now-dry arugula, and pitted Taggiasca olives.
With the tip of a small knife, create Grana Padano shavings (you can use Parmesan or Pecorino if you prefer).
Dress the salad with chickpeas, arugula, and Grana with salt, plenty of black pepper, extra virgin olive oil, and lemon juice if desired.
Mix well to flavor everything, then sprinkle the Grana shavings on top and serve.
Storage, Tips, and Variations
This salad should be eaten the same day otherwise the arugula wilts.
If you prefer, you can use dry chickpeas, soaking them the night before and then cooking them for the time indicated on the package.
Instead of lemon juice, you can use balsamic vinegar or apple cider vinegar, adjusting according to your taste.
Other Recipes
If you want to see other types of recipes you can return to HOME
FAQ (Frequently Asked Questions)
Can I add cherry tomatoes to the chickpea salad with arugula and Grana?
Sure, you can easily add cherry tomatoes cut in half or quarters if they’re too large.
Can I substitute Grana Padano?
Yes, you can substitute Grana Padano with Parmesan or Pecorino, always in shavings or small cubes, make sure it’s well-aged.
How can I enrich the Chickpea Salad?
A perfect pairing is with bresaola cut into very thin slices.
