Arugula and Chickpea Salad

Recipe by Michele Davis | Photo by Matthew Holloway


  • 1 cup of chopped arugula
  • 3 cups of cooked chickpeas
  • 1/3 cup diced red onion
  • 3 tablespoons chopped kalamata olives
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon agave or honey
  • salt and pepper to taste.


  1. Mix together the vinegar, oil, lemon juice, mustard, and agave in a large bowl.
  2. Add the arugula, chickpeas, onions, and olives.
  3. Mix well and add salt and pepper to taste.
  4. Serve at room temperate or chilled.


Serves 4 as a side

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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