May 9, 2014

Warm Chickpea & Arugula Salad

One of my favorite salad combos is mixing cold, crisp greens with a warm element, like these sauteed chickpeas. Try this comforting yet light and refreshing salad recipe.

Warm Chickpea and Arugula Salad


  • 1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin

  • 1 medium onion, finely diced

  • 1 1/2 stalks celery, thinly sliced on diagonal

  • 4 medium cloves garlic, minced

  • 2 (15-oz.) cans organic chickpeas, rinsed and drained

  • 1 bag of organic wild arugula (or any salad green)

  • 13-oz. can artichoke hearts in water, drained and quartered

  • 8 oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup)

  • 2 to 4 Tbs. low sodium vegetable broth

  • 1/2 tsp. salt, or more to taste

  • 3 Tbs. fresh lemon juice

  • 1 1/2 tsp. minced fresh rosemary

  • 1/4 tsp. freshly ground pepper


  1. In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.

  2. Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.

  3. Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve over arugula.

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