Favorite Ingredients: Chickpea & Arugula Salad

I’ve been wanting to find a way to incorporate some of my go-to recipes for awhile now. Somewhere along the way, I realized that it’s not so much the recipes, but the ingredients I re-visit time and time again.

Initially, my goal was to feature a specific ingredient each month, with a new recipe using that ingredient posted each week. But given the fact that I can barely muster one post a week, that may be ambitious. For now, we’ll start with one ingredient and one recipe!


I love me some chickpeas. They’re a bit of a super food, being high in fiber and protein and being a “healthy” carb. And as a frequent eater of “unhealthy” carbs, chickpeas are my savior.

One of my new favorite recipes is adapted from the one and only Mark Bittman and his cookbook, How To Cook Everything Vegetarian.

Warm Chickpea Salad w/ Arugula

A couple bunches of Arugula
3 T. Olive Oil
1 T. Fresh Ginger (I use a refrigerated tube of it that I bought at my grocery store. Lasts long since I rarely use it.)
2 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 tsp. Honey
1 T. Red Wine Vinegar
Salt and Pepper

While these are the recommended measurements, I typically eyeball everything and haven’t had it turn out wrong yet!

First, rinse your arugula and throw it in a bowl. Then, add your olive oil, garlic and ginger to a skillet on medium heat. Let the garlic soften and add the chickpeas. Add a little salt and pepper and let the chickpeas get hot, stirring occasionally. After about 3 minutes, remove the pan from heat and add the honey and red wine vinegar. Stir and begin to mash the chickpeas against the side of the pan. They should be soft, and you don’t need to mash them all, it’s more about roughening the mixture up a bit. Add the chickpeas to the arugula and toss. You could also add other salad toppings (onions, hard boiled eggs, etc.), but I never have.

This salad may require a stove and a pan, but that doesn’t mean it’s hard. The arugula gives it a bitter taste, but it’s softened with the sweetness of the chickpea mixture. By warming the chickpeas, the salad is comforting, making it great for every season. Last but definitely not least, because you’re essentially marinating the chickpeas in the dressing, the salad has just the right amount of dressing. I *hate* overly dressed salads, and this is simply perfect.

Served alongside an equally easy pork loin that I’ll have to share, too.



Filed under foodie, Recipes!

5 responses to “Favorite Ingredients: Chickpea & Arugula Salad

  1. Have you tried the smitten kitchen Smashed Chickpea salad? It is awesome! I throw some on a great piece of bread with a tahini/garlic shmear and munch away… http://smittenkitchen.com/2009/01/smashed-chickpea-salad/

  2. Mmmm, I love chickpeas AND arugula. Win! I think I’m going to check out that smashed chickpea salad too…

  3. yum! i always forget how much i like chickpeas! there’s a restaurant in boston that makes paprika chickpeas as an app… they are crunchy and really, really yummy! i’ve tried replicating them, but haven’t gotten it just right yet. this salad sounds great!

  4. This sounds really, really good. Given my recent chickpea success, I will have to give this a try!

  5. love this – chickpeas are so versatile! this looks delish šŸ˜‰

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