Baby Arugula Chickpea Salad with Feta

A while back I had some baby arugula from my CSA and I wasn't sure what to do with it. A quick Internet Search brought me to Kalyn's Kitchen. It's really nicely put together and she has some great photography. All the recipes look super yummy too, so I'm sure I'll go back. Her blog focuses on lower-glycemic index recipes. To be clear, I am not endorsing the information on her site or any products or books that may be advertised or endorsed on her site. This recipe is yummy and healthy so it is very much worth re-posting. For those with kids, athletes, etc. you'll definitely want to add to the meal. But it is very satisfying on its own. Also, it's the only way I've really enjoyed arugula so far, but it gives me hope that I'll find many more ways to enjoy it in the future.

Here is the link to the original recipe:
http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Baby Arugula Chickpea Salad with Feta

Dressing*:
2 tbsp balsamic vinegar
1 tsp tahini
1 tsp lemon juice
pinch salt
3 tbsp extra virgin olive oil

n a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified. - See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.ojIlFiBY.dpuf

In a small bowl, whisk together the vinegar, tahini, lemon juice, and salt. Slowly whisk in the olive oil until emulsified. If the dressing won't emulsify, don't despair. Just give it a quick mix before using later.

Salad:
1 15oz. can chickpeas (garbanzo beans) OR a little less than 2 cups of cooked chickpeas if you made them from their dry state (which I highly recommend for best results), rinsed and drained
5 oz baby arugula, washed and dried (spinach is also a good mix-in if you don't have enough arugula)
2 tbsp crumbled feta
ground black pepper to taste


Mix chickpeas with 1 1/2 tbsp of the dressing and marinate for about 5 minutes.

In a large bowl, toss the arugula with desired amount of dressing. Gently stir in marinated chickpeas and feta. Season with pepper if desired.

Note: Only make as much salad as you can eat. It will not hold up well. If you want leftovers, store ingredients separately and combine right before eating.

*The tahini adds a great creaminess to the dressing, but don't despair if you don't have it. The salad tastes almost as good when simply dressed with balsamic vinegar and olive oil.


Rosemary

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
I can (15 oz.) chickpeas (garbanzo beans), rinsed with cold water and drained well
5 oz. baby arugula, washed and dried if needed
2 T crumbled feta
fresh ground black pepper to taste

Dressing Ingredients:
2 T balsamic vinegar
1 tsp. Tahini (ground sesame paste)
1 tsp. lemon juice
pinch salt
3 T olive oil

Instructions:

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. (Sometimes I pat them dry with paper towels if they still seem wet.)

In a small bowl, stir together the balsamic vinegar, tahini, lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified.

Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.

Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. (You may not need all the dressing.) Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.

This doesn't keep well, so only make as much as you will be eating at that time.

- See more at: http://www.kalynskitchen.com/2010/04/recipe-for-arugula-chickpea-salad-with.html#sthash.w0RBkWMa.dpuf