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Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
  • Meal


  • Cusine


I can , 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

2 T balsamic vinegar

1 tsp. Tahini 

1 tsp. lemon juice

pinch salt

3 T olive oil


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 Sauce (affiliate link), 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.