Chickpea Salad with Goat Cheese, Olives and Arugula

Chickpea Salad with Goat Cheese, Olives and Arugula

The theme for this month's No Croutons Required challenge is chickpeas. As warmer weather is finally upon us here in London, Ontario, I decided to make a salad rather than a soup. I do enjoy soup year round, but I wanted to celebrate the sunny weather with a Mediterranean style dish. Easy to prepare, but packed full of flavor, this salad will be on the menu again for sure. I do recommend you use top quality olives and goat cheese. Feta could be used instead of goat cheese if desired, though I rather enjoyed the creamy texture of the goat cheese.


Chickpea Salad with Goat Cheese, Olives and ArugulaChickpea Salad with Goat Cheese, Olives and Arugula
Recipe by
Published on March 18, 2010

Easy, fresh tasting chickpea salad tossed with goat cheese, olives and spices

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Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can)
  • 1 cup soft goat cheese, crumbled
  • 2 small tomatoes, chopped
  • 1/2 cup pitted Kalamata olives
  • handful of fresh parsley, chopped
  • juice from 1 lemon (3 tablespoons)
  • 1/2 teaspoon paprika
  • pinch of ground cayenne
  • pinch of chili powder
  • 1 clove garlic, minced or crushed
  • 1/2 teaspoon sea salt, or to taste
  • fresh cracked black pepper, to taste
  • 2 cups arugula, to serve
Instructions:
  • Heat the olive oil in a frying pan over medium heat. When hot, add the onion and cook, stirring often, until the onion is soft and begins to brown.

  • While the onion is cooking, combine the chickpeas, goat cheese, tomatoes, olives, parsley, lemon juice, paprika, cayenne and chili powder in a large bowl. Set aside.

  • Add the garlic to the pan with the onions and stir for one minute.

  • Remove from the heat and mix into the chickpea salad. Add sea salt and fresh cracked black pepper to taste and a bit more olive oil if desired.

  • Serve over fresh arugula leaves, along with some crusty bread for a very satisfying lunch or dinner.

Makes 4 servings

Chickpea Salad with Goat Cheese, Olives and Arugula

Other chickpea creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Sun-Dried Tomato and Olive Hummus with Goat Cheese
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea and Brown Rice Patties

On the top of the reading stack: Thai and South-East Asian Food & Cooking by Deh-Ta Hsiung, Becky Johnson and Sallie Morris

Audio Accompaniment: Mark Hollis

11 comments:

Silence Sings said...

looks healthy and tasty salad...

Jenny said...

I like the idea of using goat cheese rather than feta. It looks delicious to have the goat cheese coating everything like that.

The Food Hunter said...

This is a great salad. I can't wait to try it. Sounds like a nice lunch to me.

Soma Pradhan said...

A nice and comforting recipe

Ivy said...

A lovely combination of ingredients.

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nic @ nipitinthebud said...

oh pants I've missed the deadline. A chickpea salad has been my lunch staple the last few weeks - what a shame I didn't see this one coming and snap my lunchbox. Good luck with your salad, looks delicious. N

Johanna GGG said...

lovely bright photo of a delicious combination of salad ingredients - there is always something hopeful about the onset of summer - hope you are seeing a bit more sunshine

Parita said...

Lovely salad!

basil said...

Divine! Thanks for allowing me to sample it.

Spice Rack said...

Chickpea salad with goat cheese olives is a healthy and tasty treat. Another thing that would make a healthy and delicious salad is by adding herbs and spices from your spices. It is really a big help.