Again with the ethnic thing . . . I doubt they eat this in Greece. I wouldn’t know; I’ve never been there. But with Kalamata olives, tomatoes, and feta, it reminds me of the Greece PR folks somewhere have instilled in my brain. In any case, it makes a most scrumptious lunch.
Recipe for Greek-Inspired Arugula and Chickpea Salad
Recipe 40 of 365
Creamy garlic hummus and lemon juice form the base for the dressing that binds the chickpeas, tomatoes, Kalamata olives, and feta together. You can serve it as is (the dressing on the chickpea mixture is enough to wet the arugula), or pile everything into a pita pocket for a quick, healthy lunch. The chickpea mixture (without the arugula) also holds up well for a few days in the refrigerator, so this is a great one to make on Sunday night and bring to work for lunches.
Pine nuts, chopped red onion, roasted red peppers, and chopped parsley would also be right at home in this salad.
TIME: 15 minutes
MAKES: 4 lunch servings
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 cup garlic hummus
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 ounces feta cheese, finely crumbled
3/4 cup pitted Kalamata olives, chopped
1 ripe tomato, chopped, or a handful of grape tomatoes, halved
4 ounces baby arugula
Place the lemon juice, vinegar, hummus, and a little salt and pepper in the bottom of a mixing bowl, and whisk to blend. Add the oil in a slow, steady stream, mixing until the oil is fully incorporated. Season to taste with additional salt, pepper, and olive oil, if needed.
Add the chickpeas, feta, olives, and tomatoes to the bowl, and stir to blend. Divide the arugula between 4 salad plates, top with the chickpea mixture, and serve immediately.