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Chickpea and Artichoke Heart Salad on Wilted Arugula

Serves 4
Time 30 min
Visually appealing and nutritionally satisfying, this cumin-scented salad of artichoke hearts, arugula, chickpeas, feta cheese and pine nuts is a perfect side.
Ingredients
  • Warm Roasted Garlic Vinaigrette
  • 4 large cloves garlic, unpeeled
  • 1/3 cup plus 1/2 teaspoon extra-virgin olive oil
  • 2 1/2 tablespoons sherry vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to tasteto taste
  • Salad
  • 1 1/2 cup cooked chickpeas, drained and rinsed
  • 1 (15.0-ounce) can artichoke hearts, drained and chopped
  • 2/3 cup crumbled feta cheese
  • 5 ounces baby arugula (about 5 cups)
  • 2 tablespoons pine nuts, lightly toasted
  • 2 tablespoons chopped fresh flat-leaf parsley
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Method

For the vinaigrette, preheat oven to 350°F.

Place unpeeled garlic cloves in a small baking dish and drizzle with 1/2 teaspoon olive oil.

Roast garlic until soft, about 20 minutes.

Let cool slightly, then peel and mince.

Transfer to a small bowl.

Add vinegar, cumin and mustard to garlic, and whisk to combine.

Slowly whisk in 1/3 cup olive oil until vinaigrette thickens and add salt and pepper to taste.

Warm vinaigrette in a small skillet.

For the salad, mix together chickpeas, artichoke hearts and feta in a medium bowl.

Place arugula in a large serving bowl or platter.

Mix half of the warmed vinaigrette with arugula, tossing until leaves wilt.

Mix the other half with chickpea mixture.

Top arugula with chickpea mixture and sprinkle with pine nuts.

Garnish with parsley.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Warm Roasted Garlic Vinaigrette
  • 4 large cloves garlic, unpeeled
  • 1/3 cup plus 1/2 teaspoon extra-virgin olive oil
  • 2 1/2 tablespoons sherry vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to tasteto taste
  • Salad
  • 1 1/2 cup cooked chickpeas, drained and rinsed
  • 1 (15.0-ounce) can artichoke hearts, drained and chopped
  • 2/3 cup crumbled feta cheese
  • 5 ounces baby arugula (about 5 cups)
  • 2 tablespoons pine nuts, lightly toasted
  • 2 tablespoons chopped fresh flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.