Simple Chickpea and Arugula Salad

An easy and delicious recipe for all chickpea lovers (and if you’re not a chickpea lover, what’s your problem?)

Laura Vincent
Jul 30 · 3 min read
Photo: Jules, Creative Commons

Take three ingredients, take one more if you want, and then — maybe — take just one more. It’s as simple as that. These very straightforward recipes can be made with minimum effort and ingredients, but the more things you add, the better they get. The only ingredient I’m going to assume you have already is salt and pepper, everything else gets added to the total. However, feel free to use these ideas as starting points for your own experimenting based on what you have to hand.


Simple Chickpea and Arugula Salad

Ah chickpeas, the linchpin of the vegan existence. With a firm, slightly grainy texture and a mellow, nutty flavour, these legumes are also fantastic value for money, full of vitamins and minerals, filling, and versatile. This recipe is, naturally, an extremely simple treatment of them, but there are any number of directions you can take it in.

Drain a tin of chickpeas (and if you wish, hold onto the brine which is just as versatile in its own right) and place in a bowl. Drizzle over a couple of tablespoons of extra virgin olive oil, sprinkle over about a teaspoon of ground cumin, plus plenty of salt and pepper. Give it a stir, and you’ve got a great starting point here — earthy, warm cumin is so perfect with the mild chickpeas. You could consider spooning these into a pita pocket, stirring this through some cooked spaghetti with chopped cherry tomatoes, or piling them onto a rice bowl.

Take a couple of handfuls of arugula and stir them through the chickpeas. The fresh, peppery flavour of arugula works well with the creaminess of the chickpeas and the richness of the olive oil.

Finally, stir in a couple of teaspoons of red wine vinegar. I love this stuff — it’s acidic, but has this almost buttery level of flavour to it which balances beautifully with the rest of the ingredients. It’s a small addition but it brings so much to the finished dish. You can obviously just eat this salad as it is, or you could stir it through some couscous, add roasted vegetables, or throw it into a wrap with grilled tofu.

Tenderly

A friendly + radical vegan magazine dedicated to living well with kindness towards animals, care for the planet, and justice for all.

Laura Vincent

Written by

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

Tenderly

Tenderly

A friendly + radical vegan magazine dedicated to living well with kindness towards animals, care for the planet, and justice for all.

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