Arugula and chickpea salad is a fresh and appetizing one-dish meal. I love big salads in the hot season: you throw in everything and enjoy a rich and filling dish. Simple, quick, and good. Perfect to solve a meal. Lunch or dinner, it doesn’t matter. At least for me. In summer, I could live on salads alone. Here, along with the legumes, there’s arugula and apple for that crunchy touch. And to dress it, a “sparkling” emulsion. Try this arugula and chickpea salad because I’m sure you’ll love it!
Not to be missed
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.5 oz arugula
- 8.8 oz chickpeas (peeled)
- 1 cup apple diced
- 3.5 oz plain natural yogurt
- 1/2 tsp mustard
- 2 tsps extra virgin olive oil
- to taste salt
- to taste sweet paprika
Tools
- 1 Cutting Board
- 1 Knife
- 1 Salad Spinner
- 2 Bowls
Steps
Drain the chickpeas from their liquid, rinse them under running water, and remove the skin that covers them. Especially in salads, it’s crucial because it’s really annoying to find it in your mouth, not to mention that removing the skin makes the chickpeas more digestible. Wash the arugula and pat it dry with paper towels or pass it through the appropriate salad spinner. Peel the apple and cut it into small cubes. Prepare the sauce for dressing: in a small bowl, mix the yogurt with the mustard, oil, and salt. Add the sweet paprika and mix. Pour the dressing over the salad and mix well to distribute it. Serve immediately.
