Colorful Chickpea Salad With Dijon Vinaigrette

10 May

This salad is loosely based on a favorite bean salad of mine, which includes white beans, cucumber, celery, parsley and a dijon vinaigrette.  I cooked up some chickpeas in my crock pot to use in place of the white beans.  I did use the parsley, cucumber, and the dijon vinaigrette, but added some other elements based on some odds and ends I had on hand, like red bell pepper and arugula.  Oh, and I added some local goat cheese to it.  So good!  I really love salads that break the salad mold–non-lettuce-based salads are fun for me.  I love making salads based on different legumes or grains, or a mix of the two.


2 cups cooked chickpeas, or 1 can rinsed and drained chickpeas

1 cup fresh arugula (spinach would work just fine)

1 cup grape or cherry tomatoes

1/2  cucumber, sliced into 1/4 inch slices (I didn’t peel mine because it was not waxed–if yours is waxy, peel it)

1/4 of a medium red onion, diced

1/2 cup parsley, chopped

1/4 of a red bell pepper, chopped

About 1/2 cup of crumbled goat cheese

Dijon vinaigrette:

1 T dijon mustard

1/4-1/2 cup white wine or red wine vinegar

1/4 cup extra virgin olive oil

1 clove garlic, minced

Pinch salt

Combine salad ingredients, and make the vinaigrette.  For the vinaigrette, mix all ingredients and whisk together–the dressing doesn’t need to completely bind together, just a good mix is enough.  Mix the vinaigrette into the salad.  Season the salad with more salt if needed, and crack some black pepper on top.

I ate this for lunch today with just a slice of toasted whole grain bread topped with mashed avocado, and a glass of Torrontes white wine.  Yum!


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