Description
A vibrant dish that brings the essence of the Mediterranean to your table, packed with fresh veggies, protein-rich chickpeas, and a tangy vinaigrette.
Ingredients
- 5 ounces baby arugula
- 1 (15-ounce) can chickpeas, rinsed and drained
- Half of a small red onion, peeled and thinly sliced
- Half of an English cucumber, thinly sliced
- 1/2 cup diced roasted red peppers
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 small clove garlic, pressed or minced
Instructions
- Whisk all vinaigrette ingredients (olive oil, red wine vinegar, Dijon mustard, oregano, salt, black pepper, and garlic) together in a bowl until combined, adjusting to taste.
- Combine all salad ingredients (arugula, chickpeas, red onion, cucumber, roasted red peppers, and feta cheese) in a large bowl.
- Drizzle the vinaigrette over the salad and toss until everything is evenly coated.
- Serve immediately, and feel free to top your salad with extra feta and freshly cracked black pepper if desired.
Notes
Using fresh, high-quality ingredients enhances the taste. Store any uneaten salad in an airtight container for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean