Mediterranean-Style Chickpea and Arugula Salad with Lemon-Olive Oil Dressing

This Mediterranean-style chickpea and arugula salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. The chickpeas provide protein and fiber, while the arugula adds a peppery bite. The red onion, feta cheese, olives, and parsley add additional flavor and texture. The lemon-olive oil dressing is simple to make and adds a bright, acidic finish to the salad. This salad is easy to make and can be served as a main course or a side dish.

This recipe is inspired by the flavors of the Mediterranean. I first had a salad similar to this one in a small village in Greece. The salad was made with fresh, local ingredients and was simply dressed with olive oil and lemon juice. I was so impressed by the flavor of the salad that I have been making it ever since. I have adapted the recipe over the years to suit my own tastes, but the basic ingredients remain the same. This salad is now a staple in my summer repertoire and is always a hit with my family and friends.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 1 cup cooked chickpeas
• 2 cups arugula
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, combine the chickpeas, arugula, red onion, feta cheese, olives, and parsley.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for later.

Why It Works

• The combination of chickpeas, arugula, red onion, feta cheese, olives, and parsley creates a complex and flavorful salad.
• The lemon-olive oil dressing is simple to make and adds a bright, acidic finish to the salad.
• This salad is easy to make and can be served as a main course or a side dish.