This Chickpea Arugula Salad with sautéed veggies and thyme vinaigrette is a favourite of mine, inspired by a recipe from one of our favourite spots in Toronto.
I am so happy to be finally bringing this recipe to the blog. This salad is my version of a chickpea salad I love ordering from one of our favourite spots in the city. I love it so much that I just had to re-create it and share my take on it!
This salad is simple: it consists of a bed of arugula topped with sautéed veggies, chickpeas, and a thyme vinaigrette. It’s also great with feta or grated cheddar on top, although totally optional. And might I add, quite unusual for me to be using in a recipe since dairy has been a huge no-no for me for years thanks to IBS. But since my digestion has improved so much, especially throughout 2019 and now into 2020, a bit of dairy here and there is just fine for me.
Ingredients for Chickpea Arugula Salad
To make this salad, you’ll need a few fresh ingredients:
- Arugula
- Red or orange bell pepper
- Cremini mushrooms
- Chickpeas (garbanzo beans)
- Feta or cheddar cheese (optional)
And of course, ingredients for the dressing (that you may already have hanging out in your pantry or refrigerator):
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Dried thyme
- Salt and pepper
How to Prepare this Salad
- Begin by adding a few handfuls of arugula to your bowl(s). Then, sauté your mushrooms and sliced bell pepper in a pan over medium-high heat until softened, about 10-15 minutes. I like adding some salt and pepper here.
- Once veggies are ready, transfer them to bowls on top of the arugula. Pour on some canned chickpeas.
- Whip up the dressing by adding all ingredients to jar, tighten on a lid, and shake vigorously until combined. Or, whisk well in bowl. Drizzle on salad and top with cheese if desired.
Note: The dressing makes extras. Store in jar with airtight lid. I keep mine on my countertop for easy use within 2 weeks, but it can be stored in refrigerator for longer. Olive oil will harden upon refrigeration, so let it liquify on counter when ready for use. Shake before use.
Chickpea Arugula Salad with Sautéed Mushrooms & Peppers
A quick and easy chickpea salad with peppery arugula, warm veggies, and a thyme vinaigrette.
Ingredients
For salad
- 8-10 cups fresh arugula (a few handfuls per serving)
- 8 oz cremini mushrooms, sliced
- 1 red or orange bell pepper, sliced
- 1 can (400ml) chickpeas/garbanzo beans
For dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1/2 tsp dried thyme
- dash salt and pepper
Instructions
Salad
-
Begin by adding a few handfuls of arugula to your bowl(s).
-
Slice mushrooms and bell pepper into strips. Then, sauté both in a pan with 1 tbsp olive oil over medium-high heat until softened, about 10-15 minutes. I like adding some salt and pepper here.
-
Once veggies are ready, transfer them to bowls on top of the arugula. Open your can of chickpeas and divvy up between bowls.
-
Top salad with feta or grated cheddar cheese if desired.
Dressing
-
Add all dressing ingredients to jar, tighten on a lid, and shake vigorously until combined. Or, whisk well in bowl.
-
Drizzle on salad and enjoy right away!
-
This dressing makes extras. Store in jar with airtight lid. I keep mine on my countertop for easy use within 2 weeks, but it can be stored in refrigerator for longer. Olive oil will harden upon refrigeration, so let it liquify on counter when ready for use. Shake before use.
Tag me on Instagram @meghanlivingstone if you try this recipe! I’d love to see your beautiful chickpea salad creations.
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