Average: 5 (1 vote)
Active time
20 minutes
Total time
4 hours
8 servings

2 tablespoons minced red onion

¼ teaspoon minced garlic

2 tablespoons red wine vinegar

¼ teaspoon fine sea salt

¼ teaspoon hot red pepper flakes

¼ cup plus 2 tablespoons extra virgin olive oil

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium carrot, grated

1 tablespoon chopped Italian parsley

2 cups loosely packed arugula

  1. In a small bowl, blend the onion, garlic, vinegar, salt and hot pepper. Let rest for 10 minutes to allow the flavors to open up and evolve—or bloom. While whisking, add the olive oil in a steady stream.
  2. In another bowl, combine the chickpeas, carrot, and parsley. Add the dressing and mix gently so the chickpeas are well coated. Cover and refrigerate for 2 to 3 hours, tossing from time to time.
  3. Remove from the refrigerator 30 minutes before serving. Toss the ingredients and adjust the seasoning. Just before serving, add the arugula and blend until the leaves are lightly coated. Serve subito (immediately)!

Variation with seafood: If taking this to a picnic or a dinner party, place the marinated chickpeas in the bottom of a container that is more deep than wide. Add a layer of olive oil-packed tuna, cooked shrimp, or steamed and shelled mussels, and then the arugula. Keep chilled. Just before serving, toss from the bottom.

Recipe courtesty of chef David Shalleck.


Per Serving: Calories: 211
Protein: 5 grams
Fat: 10 grams
Saturated Fat: 1 gram
Carbohydrates: 25 grams
Fiber: 5 grams
Sodium: 395 mg.

Yield: 8 servings

How'd it Taste?

Fresh and flavorful, light salad. Nice alternative to meat particularly for lunch. Followed recipe as written. This will be added to my weekly rotation.

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