Warm Chickpea Arugula Salad
This warm chickpea and arugula salad is a fantastic and fresh 15-minute recipe, perfect as a side dish or light lunch. Canned chickpeas are tossed with lightly sauteed garlic, and pan-fried with handfuls of fresh arugula greens.
Servings: 2 1.5-cup servings
Calories: 315kcal
Equipment
- Large Pan
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 14 ounces chickpeas drained and rinsed
- 2 cups arugula
- 1/4 teaspoon salt and pepper
- 1 lemon juiced
- 1/4 teaspoon red chili flakes
Instructions
- In a pan or large pot, add the olive oil and heat over medium heat. Add the garlic and saute for 2-3 minutes until the garlic begins to brown.
- Drain and rinse your chickpeas, and add them to the pan with the garlic. Saute for an additional 1-2 minutes.
- Add in the arugula, and allow it to saute with the chickpeas for a few minutes until warmed and wilted.
- Remove the pan from heat, and stir in the salt, pepper, and lemon juice. Finish the dish with a sprinkle of red chili flakes and enjoy warm!
Notes
Additions and Substitution
If you wanted to use different beans, white beans, navy beans, or cannelini beans are great substitutions.
You can use baby spinach instead of arugula... or even baby kale.
If you find chili flakes too spicy, you can omit them or use a milder spice like paprika instead.
Nutrition
Calories: 315kcal | Carbohydrates: 45g | Protein: 14g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 480mg | Fiber: 13g | Sugar: 8g