Chickpea, Arugula, and Pita Bread Salad combines hearty chickpeas with the peppery freshness of arugula and crispy pita bread for a satisfying and nutritious salad.
Tossed with a zesty lemon dressing, this salad offers a delightful mix of textures and flavors. It’s an ideal choice for a light lunch, a hearty side, or a refreshing addition to any meal.
Serving Suggestions
Serve this salad as a main course or side dish with grilled meats, roasted vegetables, or as a standalone lunch. It pairs well with additional protein like grilled chicken or feta cheese. For extra crunch, top with additional Pita Chips or toasted nuts.
Pairing Ideas
This salad complements a variety of dishes. It goes well with grilled chicken, lamb, or fish, adding a fresh and hearty contrast. It also works nicely alongside other Mediterranean or Middle Eastern dishes, such as hummus, falafel, or a yogurt-based dip. For a more substantial meal, pair it with a warm soup or a simple grain bowl.
Tips and Notes
- Chickpeas: Use canned or cooked chickpeas for convenience. If using canned, rinse and drain them well to remove excess salt and starch.
- Pita Bread: Toast or bake the pita bread until crispy. Break it into bite-sized pieces for easy mixing and added texture.
- Arugula: Fresh arugula adds a peppery bite. If it’s too strong for your taste, you can mix it with other leafy greens.
- Dressing: A simple lemon vinaigrette with olive oil, lemon juice, and a touch of garlic enhances the flavors. Adjust seasoning with salt and pepper to taste.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain the crispness of the pita bread.
Enjoy the nutritious and satisfying combination of Chickpea, Arugula, and Pita Bread Salad as a delightful addition to your meals!
Chickpea, Arugula, and Pita Bread Salad
Equipment
- Large salad bowl
- Small bowl for dressing
- Whisk
Ingredients
- 1 can - 15 oz chickpeas (garbanzo beans), drained and rinsed
- 4 cups arugula - or mixed salad greens
- 2 whole wheat pita bread rounds - toasted and torn into bite-sized pieces
- 1/4 cup red onion - thinly sliced
- 1/4 cup fresh parsley - chopped
- 1/4 cup crumbled feta cheese - optional
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey - or maple syrup for vegan option
- Salt and freshly ground black pepper - to taste
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels.
- Toast the Pita Bread: Preheat the oven to 350°F (175°C). Place the whole wheat pita bread rounds directly on the oven rack and toast for about 5-7 minutes, or until they are crispy and golden brown. Remove from the oven and let cool. Once cooled, tear the toasted pita bread into bite-sized pieces.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and freshly ground black pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the arugula, chickpeas, torn pita bread pieces, thinly sliced red onion, and chopped parsley. If using, sprinkle the crumbled feta cheese over the top.
- Dress the Salad: Drizzle the vinaigrette over the salad ingredients. Toss gently to coat everything evenly with the dressing.
- Serve: Divide the chickpea, arugula, and pita bread salad among serving plates or bowls. Serve immediately and enjoy!