Chickpea, Arugula and Artichoke Salad with Lemon-Basil Vinaigrette
Brown-bag lunch that’s not a sandwich? Easy. Protein- and fiber-rich chickpeas pair with olives, arugula and a bright lemony dressing for a fresh, simple mid-day meal.
Makes 2 servings
1 15-ounce can chickpeas, rinsed and drained
1 6-ounce jar artichoke hearts, drained and chopped
1/3 cup chopped pitted Kalamata olives
1/4 cup finely chopped fresh parsley
1/2 cup small pear or grape tomatoes, halved or quartered
2 cups baby arugula
2 teaspoons Dijon mustard
1/4 cup lemon juice
1 garlic clove, pressed
1/4 cup olive oil
1/4 cup fresh basil leaves, minced
1 to 2 ounces crumbled feta cheese (optional)
- In a medium bowl, combine chickpeas, artichoke hearts, olives, parsley, tomatoes and arugula.
- In a small bowl, combine mustard, lemon juice and garlic. Whisk in olive oil. Whisk in basil.
- Drizzle dressing over vegetables and gently mix. Top with cheese, if desired. Season with sea salt and pepper, and serve.