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Easy chickpea salad recipe
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This easy chickpea salad recipe with arugula and tomato pairs with creamy avocado, tangy feta cheese, peppery arugula and a lemon rosemary vinaigrette.
Course
salads
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
4
servings
Calories
573
Author
Cheryl Najafi
Ingredients
1
sprig
rosemary
chopped
1/2
tsp
dried oregano
1
lemon
juice and zest
2
cloves
garlic
minced
1/4
cup
extra virgin olive oil
15
oz can
chickpeas
1
container
grape tomatoes
halved
5
oz bag
baby arugula
1/2
cup
feta cheese
2
avocados
diced
pita bread
optional
Instructions
Whisk rosemary, oregano, lemon, garlic and olive oil together.
Toss dressing with salad ingredients and serve with side of pita bread.
Notes
Kick up the flavors by serving your salad with pita bread that has been brushed with olive oil, lightly dusted with garlic powder and grilled.
Nutrition
Calories:
573
kcal
|
Carbohydrates:
46
g
|
Protein:
14
g
|
Fat:
40
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
22
g
|
Cholesterol:
17
mg
|
Sodium:
518
mg
|
Potassium:
843
mg
|
Fiber:
14
g
|
Sugar:
7
g