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Kalyn's Kitchen

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

It’s the touch of tahini in the dressing that puts this Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette over the top but you can substitute peanut butter or almond butter if you don’t have tahini. Check out Salad Recipes to find more interesting salads like this one! 

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Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

I love quick recipes with interesting ingredients and lots of flavor, and this Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette I made for lunch recently turned out to be a winner with the spicy flavor of arugula, creamy chickpeas, feta, and an interesting vinaigrette combination with balsamic vinegar, tahini, and a touch of lemon.

If you’re not as crazy about arugula or chickpeas as I am, you could make a milder version of this salad using spinach or regular white beans if you prefer. Adding a touch of tahini to the dressing was just an impulse for me, but I loved the richness of flavor it provided. If you don’t have tahini, try adding a little almond butter or peanut butter instead.
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette found on KalynsKitchen.com

Rinse the chickpeas well with cold water and let them drain while you mix the dressing. I forgot to take a photo of the dressing, but mix together the balsamic vinegar, tahini, lemon juice, and a pinch of salt and then whisk in the olive oil. Then toss the drained chickpeas with 1 1/2 T of the dressing and let it marinate a few minutes.

Wash and dry the arugula if needed, but if you have baby arugula like I did it may not need washing. Toss the arugula with desired amount of dressing, just enough to lightly coat it. Then toss in marinated chickpeas and crumbled feta and gently combine. Season with fresh-ground black pepper and serve immediately.

More Salad Ideas with Chickpeas:

Chickpea (Garbanzo Bean) Salad with Tomatoes, Olives, Basil, and Parsley ~ Kalyn’s Kitchen
Kale and Chickpea Salad ~ Choosy Beggars
Garbanzo (Chickpea) Salad with Olives and Herbs ~ Kalyn’s Kitchen
Healthy Chicken Chickpea Chopped Salad ~ Ambitious Kitchen
Carrot, Parsley, and Garbanzo (Chickpea) Salad with Cumin from Kalyn’s Kitchen

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

This Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette has a touch of tahini in the dressing and that puts this recipe over the top!

Ingredients:

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

Directions:

  1. 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.)
  2. In a small bowl, stir together the balsamic vinegar, Tahini Sauce (affiliate link), lemon juice, and salt.
  3. Whisk in olive oil, 1 T at a time, until dressing is emulsified.
  4. Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes.
  5. Wash and dry arugula if needed.
  6. 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.)
  7. Toss in marinated chickpeas and feta and gently combine.
  8. Season to taste with fresh-ground black pepper and serve immediately.

Notes:

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

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycecmic Diet / South Beach Diet Suggestions:
Everything in this Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette would be a low-glycemic ingredient, making it good for any phase of the South Beach Diet. (Dried beans are allowed for phase one, but if you’re actively trying to lose weight it’s recommended to start with 1/3 to 1/2 cup serving size, then see how it affects your weight loss .) If you’re following a low-carb diet plan, you could skip the chickpeas for a low-carb salad that will still be delicious.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    42 Comments on “Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette”

  1. To Lydia and others suspicious of chickpeas a.k.a. garbanzo beans, I would strongly recommend that you buy some dry chickpeas and cook them fresh just like you would dry beans. I never liked canned chickpeas because of their texture. But as soon as I tried them made from dry chickpeas, I loved them. The only way I eat the canned kind are in a hummus or as a chickpea nut (toss with olive oil and seasonings, then roast until nice and crunchy). But even these applications are better when you use dry chickpeas.

    And by the way, Kalyn, I found this recipe a year or two back and it's still pretty much the only way I enjoy arugula. Perfect flavor combinations. Bravo!

  2. So glad you liked it!