Vegetarian Arugula Chickpea Power Salad Recipes

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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

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.

TOMATO, CHICKPEA, AND ARUGULA SALAD



Tomato, Chickpea, and Arugula Salad image

This vegetarian salad is hearty, satisfying, and easily stored for work lunches.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 ounces baby arugula (about 4 cups)
2 scallions, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup walnuts, toasted if desired
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
  • In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

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