This salad is a game changer. Full of nutrient dense ingredients, fresh lively flavors, and a zesty vinaigrette infused with Soffritto seasoning. This salad is anything but ordinary, try my Zesty Arugula Salad with Roasted Chickpeas.
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Why You'll Love this Recipe
Vibrant Flavors: This salad has everything. Peppery arugula, salt from the olives, sweet from the oranges, roasted chickpeas, and a zesty aromatic dressing.
Nutrient Dense: Chickpeas are a star here, not only are they a great source of fiber but they are full of protein. The half cup we add to this salad provides almost 20g of protein. Not to mention the good fats from the olive oil and the micro-nutrients from the arugula, parsley, and chives.
The Vinaigrette: Oh the dressing, infusing the olive oil brings this vinaigrette to another level. The herbs bring freshness and the lemon brings that kick to the whole dressing.
Chickpea Salad Ingredients
Here is everything you'll need to make this zesty arugula salad with roasted chickpeas:
- Arugula
- Fennel bulb
- Chickpeas
- Oranges (we used Cara Cara)
- Lemons
- Chili and Onion mix/Soffritto Seasoning (We used Trader Joe's brand)
- Parsley
- Chives
Zesty Chickpea Salad Instructions
Step 1: Start by roasting your chickpeas. While your oven is preheating to 400°F, rinse your chickpeas and toss them in a little olive oil. Put them on a sheet tray and roast in your now heated oven until they get crispy, about 10 minutes. Give them a little shake about half way through to make sure all the sides get roasted evenly. Once done, take them out of the oven and sprinkle some lemon zest over the top and give them a mix. Now you can set them aside to cool while prepping the other ingredients.
Step 2: Now for the dressing. For time's sake, its best to start this while the chickpeas are roasting. To start, heat olive oil in a sauce pan with the chili onion mix (we used Trader Joe's Soffritto Seasoning). Once you see it start to sizzle take it off the heat and allow those flavors to meld as it cools.
Step 3: Next, prep all your other ingredients. cut your fennel bulb into slices by removing the top and bottom, then slice in half. With the slice half facing down, cut into thin strips going against the grain. Peel and slice you oranges into circles or wedges and rinse your Kalamata olives. Also give your parsley and chives a good fine chop.
Step 4: Strain the now cooled infused olive oil and squeeze in 2 whole lemons. Then add in all the chopped parsley and chives and give it a good mix. With the dressing done it's time to bring all of our ingredients together and assemble the salad!
Step 5: Arrange the arugula and sliced fennel. Top with the olives, sliced oranges, and our star, the roasted chickpeas. Drizzle the vinaigrette over the top and toss. Season with salt and pepper and you're ready to go.
Substitutions
Can't find Cara Cara Oranges?: No problem, any orange will do. Honestly just went with the Cara Caras because they were on sale...and delicious.
I don't like Arugula: No worries, use a bag of mixed greens or spinach. Kale would bring an added bite to the dish as well.
Do I have to infuse the olive oil?: Nope. You could just use it as is or add a little kick by mixing in some chili flake and/or paprika to the vinaigrette.
Variations
Add some crunch: Roast some pine nuts or pumpkin seeds for an extra bite.
More ingredients: Fresh Avocado is also a no brainer here, or add some crumbled feta for a little creaminess.
Storage Instructions
It's a salad, so obviously fresh is best. But if you do have a good amount of leftovers, store in an airtight container and store in the fridge for another day, no more than two.
More Salads
- Easy Summer Salad with Thai Chili Vinaigrette
- Shredded Brussels Sprouts & Parmesan Salad
- Quick 15 Minute Cold Soba Noodle Salad
Recipe Card
Zesty Arugula Salad with Roasted Chickpeas
Description
This salad is a game changer. Full of nutrient dense ingredients, fresh lively flavors, and a zesty vinaigrette infused with Soffritto seasoning. This salad is anything but ordinary.
Ingredients
- 3 ounces arugula
- 1 fennel bulb, shaved or sliced
- 15 oz can chickpeas, rinsed and roasted
- 3 Cara Cara oranges, cleaned and sliced
- ½ cup Kalamata Olives
- 2 Lemons, zested and juiced
- 3 ounces, plus 1 tablespoon extra virgin olive oil
- 2 tablespoons chili onion mix ( we used Trader Joe's Soffritto Seasoning)
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- Salt and Pepper to taste
Instructions
- Preheat your convection oven to 400°F. Rinse the chickpeas and toss them in a tablespoon of olive oil. Spread them onto a sheet tray and roast until they are crispy, about 10 minutes. Half way through roasting its a good idea to shake the pan to move those chickpeas around so they roast evenly. Once done, zest 1 lemon over the top and mix them around. Now you can set them aside to cool.
- While the chickpeas are roasting, prepare the dressing. Start by by adding 3 ounces of Extra Virgin Olive Oil and the Chili Onion mix (We used Trader Joe's Soffritto Seasoning) to a sauce pan and heat on medium. Once the olive oil and chili onion mix is sizzling take it off the heat and let those flavors meld together as it cools.
- As the olive oil mix and roasted chickpeas cool, prepare the rest of the ingredients. Cut the top and tale off of the fennel and cut the bulb in half through the root. Remove the root and cut into small slices against the grain. You could also use a mandolin for consistency. Peel the oranges and cut into round slices or wedges. Rinse the Kalamata olives.
- By now the chickpeas and oil infusion should be cooled down. Now we can finish the dressing and assemble. For the dressing, strain the chili onion mix out of the oil and add the juice of 2 lemons. Add in 2 tablespoons of chopped chives and 2 tablespoons of chopped parsley and give a mix. adjust seasoning with salt and pepper. Remember the olives will add a salty bite to the salad so don't over-season.
- With our vinaigrette prepared we can now assemble the salad. Arrange the arugula and sliced fennel at the bottom of a mixing bowl or serving dish. Top with the roasted chickpeas, orange slices, and Kalamata olives. Pour a little of that dressing over the top and give a good mix, add more dressing on top.