Arugula Chickpea Salad W Orange Blossom Dressing Recipes

CHICKPEA ARUGULA SALAD

Chickpea Arugula Salad image

Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.

Provided by James

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

2 15 ounce canned chickpeas (drained and rinsed)
5 ounces baby arugula
3/4 cup red onion (diced)
2 ounces Parmigiano Reggiano (shaved from block)
1/4 cup parsley (minced)
1/2 cup extra virgin olive oil
1 large lemon (juiced and zested)
1 clove garlic (grated)
1/2 teaspoon black pepper
1 teaspoon kosher salt (plus more to taste)
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano

Steps:

Drain and rinse the chickpeas.
In a large bowl combine the chickpeas, arugula, red onion, and parsley.
Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!

Nutrition Facts : Calories 396 kcal, Fat 30.3 g, SaturatedFat 5.7 g, Cholesterol 10 mg, Sodium 1087 mg, Carbohydrate 23.1 g, Fiber 5.6 g, Sugar 3.2 g, Protein 11.7 g, ServingSize 1 serving

WILD ARUGULA AND CHICKPEA SALAD

Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

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.

ARUGULA &CHICKPEA SALAD W/ ORANGE BLOSSOM DRESSING

Arugula &Chickpea Salad w/ Orange Blossom Dressing image

I put in a request at my public library for books with Maltese recipes. This was adapted from a lovely book called Eat In My Kitchen by Peters. She is German but because her partner has a Maltese grandmother, there are a bunch of Maltese recipes including this one!

Provided by Carolyn Haas

Categories Lettuce Salads

Time 10m

Number Of Ingredients 10

Ingredients

DRESSING
3 Tbsp olive oil
2 Tbsp orange juice
2 tsp orange blossom water
pinch sea salt and ground black pepper, to taste
SALAD
4 c arugula and spinach mix
5 oz red grapes, halved and seeded
3/4 can(s) chickpeas, drained and rinsed
1/4 c chervil or flat-leafed parsley

Steps:

1. Put dressing ingredients in covered jar and shake together to blend. Set aside.
2. Place rest of ingredients in a salad serving bowl, toss together with dressing. Serve.

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