Sauces, Dips, and Dressings/ Side Dishes/ Soup and Salads/ Vegetarian

Crispy Chickpea and Arugula Salad

Crispy Chickpea and Arugula Salad

This Crispy Chickpea and Arugula Salad is EVERYTHING. If you are looking for a big, hearty salad packed with flavor, this is it. This salad is loaded with arugula, crispy chickpeas, hard boiled eggs and shallots. And as if all that isn’t enough, the salad is drizzled with a garlicky mustard vinaigrette. Like I said, this salad is everything.

Is it just me or do hot summer days just beg for a hearty salad? During the winter I usually need something heavy. Seriously, give me all the meatloaf and mashed potatoes. But as soon as it starts to warm up outside, I am all about the light dishes. Give me grilled fish and a salad and I am a happy girl. And when I say salad, I mean loaded salads like this Crispy Chickpea and Arugula Salad.

This crispy chickpea and arugula salad is loaded with arugula, crispy fried chickpeas, boiled eggs, shallots and then drizzled with a mustard vinaigrette.

I liked the idea of arugula as the base of this salad because of its peppery flavor. I picked shallots over other onions because they are more subtle. I thought that the crispy chickpeas would add a nice crunch and the hardboiled eggs would add some creaminess. When it came to the dressing, I wanted something that added to all of the other flavors without of overpowering them. I decided on a quick and simple garlicky mustard vinaigrette using stone ground mustard.

Seriously, every bite packs so much goodness I can hardly handle it.

This crispy chickpea and arugula salad is loaded with arugula, crispy fried chickpeas, boiled eggs, shallots and then drizzled with a mustard vinaigrette.

Don’t you just want a bite? I know I do. In fact, I think I’ll make this salad again this week.

This crispy chickpea and arugula salad is loaded with arugula, crispy fried chickpeas, boiled eggs, shallots and then drizzled with a mustard vinaigrette.

Crispy Chickpea and Arugula Salad

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1/2 cup avocado oil (such as Chosen Foods)
  • 1 (15 ounce) can chickpeas rinsed, drained and pat dry
  • 2.5 - 3 ounces baby arugula
  • 3 hard boiled eggs, quartered
  • 1/4 cup thinly sliced shallots

Mustard Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon stone ground mustard
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper.

Instructions

1

Heat avocado oil in a skillet over medium-high heat. Add in chickpeas and cook until golden brown, 15- 20 minutes, stirring every 5 minutes. Transfer to a paper towel lined plate and sprinkle with salt.

2

In a large bowl combine arugula, hard boiled eggs, chickpeas and shallots.

3

In a small bowl whisk all vinaigrette ingredients together.

4

Drizzle vinaigrette over salad. Toss to coat and serve.

Notes

Enjoy!

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  • Kate@Diethood

    That looks insane! SO fresh and delicious. I’m especially in love with that semi-runny egg yolk!! :-D

  • I’ve been basically obsessed with crispy chickpeas lately. Love the idea of throwing them on an arugula salad!

  • Jessica Segarra

    I LOVE chickpeas!! This looks like a great light meal!

  • Arugula has a peppery flavor?! I need to try it! And I love that you included chickpeas in this salad!

  • Kimberly @ The Daring Gourmet

    I love arugula so much! We’re growing a ton of it in our garden this year – now I have another way to put it to good use :)

  • dinnerthendessert

    What a great way to add crunch to a salad! I can’t wait to try this!

  • Holly- 3 Yummy Tummies

    Love the addition of chickpeas in this salad…looks so fresh and flavorful!

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