I whipped up this radish carrot and arugula chickpea salad on a whim one day, just using up what was in the fridge. It was so good that I had to make it again to and share it with you all!
Chickpea salads are so simple and easy to make, they are a favorite go-to for me. I often make salads in advance for workday lunches. If you want to prep this salad in advance, don’t mix in the arugula until you are ready to serve.
If you find the flavor lacking after dressing the chickpeas in advance, simply add a splash more red wine vinegar. Sometimes those chickpeas can soak up all the delicious dressing and leave little for your tastebuds!
I like to put the feta on top of the salad so that it can be seen easily. It’s small portion gets lost if you mix it in, and I feel like you can trick your mind into thinking there is more feta in the salad if you see more of it. 😉
Variations to the Radish Carrot and Arugula Chickpea Salad recipe:
- Cutting carrots: I meal prepped shredded carrots for the week so that is what I used in this salad. You could just as easily cut the carrot into rounds or shave into ribbons.
- Greens: You could swap kale for the arugula as the kale will not wilt nearly as quickly, making it better for a meal prep lunch. Spinach would also be delicious, but would need mixed in later just like the arugula.
- Other things to mix in: Try adding diced onion, green peas, or sweet corn. All would be delicious, espcially if you are looking to swap an ingredient for another.
- 15 oz can chickpeas, drained (or 1 ½ cups cooked)
- ½ cup shredded carrots (from 1 medium carrot)
- ½ cup sliced radish (from about 6 radish)
- 2 large handfuls arugula, about 2 loose cups
- 2 TBS each: olive oil and red wine vinegar
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup crumbled feta
- Mix together the chickpeas, carrots, and radish, in a bowl. Add the arugula now if eating immediately. Alternatively, you can mix it into the finished salad when you are ready to eat.
- In mixing cup, whisk together the olive oile, red wine vinegar, garlic, Dijon, salt and pepper.
- Pour the dressing over the chickpea mixture, and toss to coat. Top the salad with feta.
