Description
2 cups arugula, washed and dried
1 cup canned chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil for drizzling
Directions:
Prepare the chickpeas: Heat olive oil in a skillet over medium heat. Add chickpeas, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring
occasionally, until chickpeas are crispy and golden.
Make the yogurt dressing: In a small bowl, combine Greek yogurt, lemon juice, and fresh dill. Stir well until smooth.
Assemble the salad: In a large bowl, toss arugula, feta cheese, and red onion. Add the crispy chickpeas and drizzle with the yogurt dressing.
Finish and serve: Drizzle extra virgin olive oil on top and garnish with additional dill if desired. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 7 minutes Total Time: 17 minutes Kcal: 230 per serving Servings: 2 servings
Step-by-Step Guide
1. Prepare Your Ingredients: Wash and dry the arugula. Drain and rinse the canned chickpeas thoroughly. Thinly slice the red onion and chop the fresh dill. Crumble the feta cheese.
2. Crisp the Chickpeas: Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the chickpeas, garlic powder, salt, and pepper. Cook for 5-7 minutes, shaking the pan occasionally, until the chickpeas are golden brown and crispy on the outside. Set aside to cool slightly.
3. Make the Dressing: While the chickpeas cook, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt, lemon juice, and chopped dill. Whisk until the mixture is completely smooth and creamy.
4. Assemble the Base: In a large serving bowl, add the arugula, crumbled feta, and sliced red onion. Gently toss to combine.
5. Final Assembly: Add the warm, crispy chickpeas directly onto the salad. Drizzle the creamy yogurt dressing over the top. Finish with a final drizzle of extra virgin olive oil and an extra sprinkle of fresh dill for garnish.
Serving Suggestions
This vibrant salad is a complete meal on its own. For a heartier lunch, serve it alongside a slice of crusty sourdough bread or warmed pita. It also makes an excellent side dish for grilled chicken, fish, or lamb. For a picnic, pack the components separately and assemble just before eating to keep the arugula fresh and the chickpeas crispy.
How-to Summary
Quickly crisp seasoned chickpeas in a skillet. Whisk together a simple Greek yogurt, lemon, and dill dressing. Toss fresh arugula with feta and red onion. Top with the warm chickpeas, drizzle with dressing and extra olive oil, then serve immediately.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but you must soak and cook them thoroughly first. Using canned chickpeas is recommended for this quick recipe to save time.
How can I make this salad vegan? Simply omit the feta cheese and use a dairy-free yogurt alternative for the dressing. Add a pinch of salt to compensate for the missing saltiness of the feta.
Can I prepare this salad ahead of time? You can prep the components (crispy chickpeas, dressing, chopped veggies) separately, but assemble just before serving to prevent the arugula from wilting and the chickpeas from losing their crunch.
What can I substitute for arugula? Baby spinach, mixed greens, or chopped kale are excellent substitutes. If using kale, consider massaging it with a little lemon juice first to soften it.
How do I store leftovers? Store any leftover assembled salad in an airtight container in the refrigerator for up to one day. Note that the chickpeas will soften, and the arugula will wilt.
Common Mistakes to Avoid
- Not Drying the Chickpeas: For maximum crispiness, pat the rinsed chickpeas very dry with a clean kitchen towel before adding them to the hot skillet.
- Overcrowding the Skillet: Cook the chickpeas in a single layer with space between them to allow for proper browning and crisping, not steaming.
- Assembling Too Early: Adding the dressing and warm chickpeas too far in advance will cause the arugula to wilt quickly. Always assemble at the last minute.
- Using Thick Yogurt: Ensure your Greek yogurt is smooth and stirrable. If it’s too thick, thin the dressing with a teaspoon of water or milk.
Conclusion
This Arugula Salad with Crispy Chickpeas and Feta is a perfect blend of textures and flavors—peppery greens, creamy dressing, salty cheese, and crunchy, spiced legumes. It comes together in under 20 minutes, proving that a nutritious, satisfying meal doesn’t require complicated techniques or hours in the kitchen. Master the simple steps, avoid the common pitfalls, and you’ll have a go-to recipe that’s both impressive and effortlessly easy.
