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Fresh Lemon Vinaigrette Chickpea and Arugula Bowl

Fresh Lemon Vinaigrette Chickpea and Arugula Bowl - featured image
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A quick, light, and filling bowl featuring peppery arugula, hearty chickpeas, and a bright lemon vinaigrette topped with freshly shaved Parmesan. Perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 2 cups fresh arugula
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/4 cup Parmesan cheese, freshly shaved or grated
  • 1 small cucumber, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the vinaigrette: In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (if using), and the minced garlic clove. Add a pinch of salt and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and slightly thickened, about 2 minutes.
  2. Prep the vegetables: Wash and dry 2 cups of fresh arugula thoroughly. Slice 1 small cucumber thinly, and halve 1/4 cup cherry tomatoes. This should take around 5 minutes.
  3. Rinse and drain chickpeas: Open the can of chickpeas, drain and rinse under cold water to remove excess sodium and canned taste. Let them drain well for about 2 minutes.
  4. Assemble the bowl: In a large mixing bowl, combine the arugula, chickpeas, cucumber slices, and cherry tomatoes. Drizzle about half the lemon vinaigrette over the mixture and toss gently but thoroughly, about 3 minutes.
  5. Add the finishing touches: Sprinkle 1/4 cup of freshly shaved Parmesan cheese over the top. Add more vinaigrette if desired, then toss lightly again to combine, about 1 minute.
  6. Serve immediately: Enjoy fresh while the arugula is crisp and the vinaigrette is zingy. If holding for a bit, toss greens and dressing separately and combine just before serving.

Notes

Use fresh lemon juice for best flavor. Rinse canned chickpeas to reduce salt and canned taste. Shave Parmesan fresh for better texture and flavor. Toss salad just before serving to keep arugula crisp. For dairy-free, substitute Parmesan with nutritional yeast or toasted nuts. Vinaigrette can be stored up to 3 days refrigerated; shake before use.

Nutrition

Keywords: lemon vinaigrette, chickpea bowl, arugula salad, healthy lunch, quick recipe, vegetarian, gluten-free

Find it online: https://grubella.com/fresh-lemon-vinaigrette-chickpea-and-arugula-bowl-easy-healthy-recipe/