Description
For the Salad:
4 cups fresh arugula
1 can (15 oz) chickpeas, drained and rinsed
½ cup dried cranberries
¼ cup toasted walnuts, chopped
½ small red onion, thinly sliced
⅓ cup crumbled feta cheese
½ avocado, sliced (optional)
For the Honey Dijon Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper, to taste
Directions:
Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper. Set
aside.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cranberries, walnuts, and red onion. Toss gently to mix.
Dress the Salad: Drizzle the honey Dijon dressing over the salad and toss until well coated.
Finish & Serve: Top with crumbled feta and sliced avocado, if using. Serve immediately and enjoy!
Prep Time: 10 minutes Total Time: 10 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Your Ingredients: Thoroughly rinse the arugula and spin it dry. Drain and rinse the chickpeas in a colander. Thinly slice the red onion and chop the toasted walnuts. Crumble the feta and slice the avocado if using.
- Make the Dressing: In a small jar with a lid, combine 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder. Add a pinch of salt and black pepper. Secure the lid and shake vigorously for 30 seconds until the dressing is fully emulsified. This method is quicker and more effective than whisking.
- Toast the Walnuts (if not already toasted): Place chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Let them cool before adding to the salad.
- Assemble the Base: In a large serving bowl, add the dry arugula first. Layer the chickpeas, dried cranberries, cooled walnuts, and red onion on top. Do not toss yet.
- Dress and Toss: Just before serving, shake the dressing again and drizzle about two-thirds of it over the salad. Using salad tongs or two large spoons, gently toss the salad from the bottom up until evenly coated. Add more dressing if desired.
- Add Final Toppings: After tossing, scatter the crumbled feta cheese and arranged avocado slices over the top. This keeps the feta from disintegrating and the avocado from becoming mushy.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light lunch, serve it alongside a bowl of soup or a crusty piece of sourdough bread. To make it a heartier main course, top it with grilled chicken breast, flaked salmon, or sliced hard-boiled eggs. For a picnic or potluck, keep the dressing separate and add it on-site to prevent wilting.
How-to Summary
Quickly prepare the honey Dijon dressing by shaking all ingredients in a jar. In a large bowl, combine fresh arugula, rinsed chickpeas, dried cranberries, toasted walnuts, and red onion. Toss with the dressing, then finish with crumbled feta and avocado slices just before serving.
Frequently Asked Questions
- Can I make this salad ahead of time? You can prep components ahead, but assemble just before eating. Store dressing separately, keep greens dry, and combine everything when ready to serve to maintain texture.
- What can I substitute for honey to make this vegan? Use maple syrup or agave nectar for a vegan-friendly dressing that maintains the right sweetness and consistency.
- How can I make the red onion less pungent? Soak the sliced onion in a bowl of cold water with a splash of vinegar for 10 minutes. This mellows the sharp flavor while keeping it crisp.
- Can I use a different green instead of arugula? Yes. Baby spinach, mixed greens, or chopped romaine lettuce are excellent substitutes if you prefer a milder base.
- How should I store leftovers? Store undressed leftovers in an airtight container in the refrigerator for up to 1 day. The dressing can be kept in its jar in the fridge for up to 5 days.
Common Mistakes to Avoid
- Adding dressing too early: Dressing the salad long before serving will cause the arugula to wilt and become soggy.
- Not toasting the walnuts: Toasting is crucial for unlocking the nuts’ rich, deep flavor and adding a satisfying crunch.
- Forgetting to rinse the chickpeas: Always rinse canned chickpeas to remove the starchy liquid, which can affect the dressing’s flavor and texture.
- Overcomplicating the dressing: Stick to the simple ratio of oil, acid, sweet, and mustard. Adding too many extra ingredients can overpower the delicate balance.
Conclusion
This Arugula Chickpea Salad with Honey Dijon Dressing is a perfect harmony of peppery greens, creamy beans, sweet fruit, and crunchy nuts, all brought together by a tangy-sweet dressing. It’s a testament to how a few quality ingredients, combined with proper technique, can create a meal that is both nourishing and deeply satisfying. Whether you need a quick weekday lunch or an impressive side dish, this recipe is a reliable, flavorful choice that you’ll return to again and again.