Best Vegetarian Arugula Chickpea Power Salad Recipes

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WILD ARUGULA AND CHICKPEA SALAD



Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

  • Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

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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