Introduction
This vibrant and flavorful salad features a delightful mix of ingredients that’s perfect for a light lunch or as a side dish for dinner. The combination of chickpeas, fresh vegetables, and aromatic herbs makes it a nutritious option, while the tangy dressing adds a burst of flavor. Whether served alone or alongside grilled meats, this salad is sure to be a hit.
Dressing:
– 5 tablespoons oil reserved from sun-dried tomatoes jar (or extra virgin olive oil)
– 2½ tablespoons sherry vinegar
– 1 medium garlic clove, minced or finely grated
– ¼ teaspoon ground coriander
– ¼ teaspoon cooking salt/kosher salt
– ¼ teaspoon black pepper
Salad:
– 2 cans (14 oz each) chickpeas, drained
– 3 packed cups baby arugula leaves, roughly torn into 1-inch pieces
– 1 jar (12 oz) roasted red pepper strips, drained and roughly chopped into 1-inch pieces
– 1 jar (7 oz) marinated artichoke hearts, drained and roughly chopped into ½-inch pieces
– ½ cup sliced black Kalamata olives
– ¾ cup sun-dried tomato strips in oil, chopped into ½-inch pieces (reserve oil for dressing)
– 8 oz cherry tomatoes, halved
– ⅓ cup fresh cilantro leaves, roughly chopped
– 7 oz Danish or Greek feta cheese, crumbled
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Yield
Serves 6-8
This salad keeps well for up to 3 days in the refrigerator, allowing you to enjoy its flavors even after the first serving. Enjoy your creation!
Detailed Directions and Instructions
Prepare the Dressing
In a jar, combine 5 tablespoons of the reserved sun-dried tomato oil, sherry vinegar, minced garlic, ground coriander, salt, and black pepper. Shake well until emulsified.
Assemble the Salad
In a large mixing bowl, combine the drained chickpeas, torn arugula leaves, chopped roasted red peppers, chopped artichoke hearts, sliced olives, chopped sun-dried tomatoes, halved cherry tomatoes, and chopped cilantro.
Dress the Salad
Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
Add Feta and Serve
Gently fold in the crumbled feta cheese, reserving a small amount for garnish. Transfer the salad to a serving dish, sprinkle the reserved feta and additional cilantro on top, and serve immediately.
Notes
Storage
This salad keeps well for up to 3 days in the refrigerator.
Cook techniques
Making the Dressing
To create a balanced dressing, combine oil, vinegar, and seasonings in a jar. Shake vigorously to emulsify all ingredients, ensuring a uniform consistency and enhanced flavor.
Assembling the Salad
Combine all salad ingredients in a large mixing bowl. Layer ingredients for maximum flavor distribution: start with chickpeas as the base, followed by greens and vegetables, then add the olives, sun-dried tomatoes, and cilantro for a varied texture and taste.
Dressing the Salad
Pour the emulsified dressing over the salad mixture. Use gentle tossing motions to coat all ingredients evenly without mushing them, preserving their texture and appearance.
Incorporating Feta
Fold crumbled feta cheese into the salad delicately to prevent it from breaking apart too much. Reserve a small amount of feta for garnishing, enhancing the salad’s presentation.
Storing the Salad
This salad can be refrigerated for up to 3 days. To maintain freshness, store it in an airtight container. Keep the salad undressed until ready to serve if possible.
FAQ
Can I substitute the oil from the sun-dried tomatoes?
Yes, you can use extra virgin olive oil in place of the reserved oil for a similar flavor profile.
Is it necessary to wash the arugula before using it?
Yes, rinse the arugula under cold water to remove any dirt or pesticides, then dry it before tearing.
What other ingredients can I add to this salad?
Feel free to incorporate other ingredients like avocado, cucumbers, or nuts for added texture and flavor.
Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a vegan cheese alternative.
How can I make the salad more filling?
Consider adding a grain like quinoa or farro for extra protein and fiber, making the salad heartier.
Conclusion
This vibrant salad combines the earthiness of chickpeas with the freshness of arugula and the rich flavors of roasted red peppers, marinated artichokes, and feta cheese. The homemade dressing ties all the ingredients together, creating a nutritious and delicious meal that is perfect for lunch or dinner. Its ability to be prepared in advance makes it a convenient option for busy days.
Chickpea and Quinoa Salad
Combine chickpeas with cooked quinoa, diced cucumbers, cherry tomatoes, and parsley. Dress with lemon juice and olive oil for a light and hearty variation.
Greek Veggie Bowl
Layer cooked brown rice with chickpeas, diced cucumbers, cherry tomatoes, Kalamata olives, red onion, and feta cheese. Drizzle with a lemon-oregano dressing.
Artichoke and Spinach Pasta Salad
Combine cooked pasta with artichoke hearts, spinach, sun-dried tomatoes, and feta. Toss with olive oil and lemon juice for a Mediterranean-inspired dish.
Chickpeas and Roasted Vegetable Medley
Roast seasonal vegetables like zucchini and bell peppers, then combine with chickpeas and a drizzle of balsamic reduction for a warm salad.
Sun-Dried Tomato Hummus Wrap
Blend chickpeas, sun-dried tomatoes, garlic, and tahini for a creamy hummus. Spread in a whole wheat wrap with arugula, cucumber, and shredded carrots.
Feta and Olive Tapenade
Combine black olives, feta, sun-dried tomatoes, and garlic in a food processor. Serve with toasted bread as a savory appetizer.
