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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!



  • 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


  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.


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. Made this tonight. Yummy! Thank you for the recipe.

  2. Heidi, I love this dressing, hope you enjoy it!

  3. Tomorrow (monday) might be a good day to get on track with the healthy eating.

    I will prepare this recipe for sure. I´m very intrigued with the dressing!.

  4. Salad Pride love your blog too; just subscribed.

  5. great salad!
    great blog!

  6. So glad you liked it. I do like the idea of adding some chicken or turkey to this, and almonds sound nice too.

  7. This is an insanely delicious recipe. I added cooked turkey breast and I wished I had brought home the Spanish marcona almonds I had at work to add to it, too. I also subbed cider vinegar for the balsamic because I didn't have balsamic, and it was still extremely tasty. Thanks!

  8. Lila, so glad you like it.

  9. Oh my gosh! Thank you so much. I just made this and it is super simple and extremely delicious. I never thought to combine tahini and balsamic. Stroke of genius !


  10. Wow, I love every element of this salad. I adore arugula. I'm a big fan of chickpeas and feta. I would never have thought of dressing it with a lemon tahini dressing, but sure why not, it sounds great.

  11. I'm thrilled that so many people like the sound of this; I must not be the only one who never gets tired of chickpeas! Thanks everyone.

  12. Arugula is right around the corner at our farmer's market; always my favorite stand. Love the tangy, peppery, salty blend in this dressing!

  13. LOVE the photos and everything about this sounds great. Beautiful recipe Kalyn!

  14. We have a giant jar of tahini in the refrigerator that has been pretty neglected as of late. Reads like a great spring salad!

  15. Eating it NOW (well my version, I'm not very good in following strict instructions)… this ain't half bad indeed 🙂

    Thank you.

  16. Just as I read the title of this post I knew at once I was going to like the recipe! Tahini with arugula must be a great combination.. love the Mediterranean twist to this salad with chickpeas and feta.

  17. Kalyn,
    What a great photo on foodgawker! This recipe sounds delicious and interesting with chickpeas and the tahini in the balsamic vinaigrette.

  18. I am all over this recipe, Kalyn, especially the balsamic-tahini vinaigrette. And I just bought a new can of tahini, so yay!

  19. what a nice recipe 🙂

  20. This is a really nice combination of flavors. I don't think it would ever have occurred to me to add tahini to a balsamic vinaigrette. Inspired!