This Arugula Berry and Crunchy Chickpea Feta Salad
is so delicious. The saltiness from the feta, crunch from the chickpeas and sweetness from the berries means this is the salad you’ll be addicted to the rest of the summer. 🥗 🫐 ☀️ The full written salad recipe is below.
Ingredients:
* crispy chickpeas = 1 can chickpeas, 2 tbsps avocado oil, pinch salt and pepper for crispy chickpeas
* 15 oz arugula
* 1/2 Cup blueberries
* 1/2 Cup blackberries
* 1/2 Cup roasted/airfried chickpeas
* 1/3 Cup pistachios
* 1/3 Cup sliced almonds
* 1 Cup sliced mini cucumbers
* One 8 oz block crumbled dairy free feta
* 1/8 Cup mint
* 1/8 Cup white sweet pickled onion
* Dressing: 1/3 Cup olive oil, 1/8 Cup red wine vinegar, the juice and zest of one medium sized lemon, 1 Tsp Dijon, 1 Tbsp Italian seasoning, 1 tsp salt, pinch black pepper
Step 1:
Rinse and drain one 15 oz. can chickpeas then toss in the oil, salt and pepper.
Step 2:
Airfry at 385 F for 15 minutes or bake at 385 F for 30 minutes until lightly golden and crispy.
Step 3:
After the produce is washed and ready to use, add it all to a large salad bowl and the sweet pickled onions. To make pickled onion slices simply add the sweet white onion slices to a jar of your favorite leftover pickle juice.
Step 4:
Mix the salad dressing ingredients together in a small cup then pour onto the salad. Enjoy!
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This arugula berry salad offers a perfect balance of sweet, salty, and crunchy elements, making it an ideal dish for a light summer meal or a satisfying side. Combining the peppery bite of fresh arugula with the natural sweetness of blueberries and blackberries adds vibrant color and antioxidants packed with health benefits. Berries like blueberries and blackberries are rich in vitamins C and K, fiber, and powerful antioxidants that support immune health and reduce inflammation. The salad's texture is elevated with crispy roasted or air-fried chickpeas seasoned with avocado oil, salt, and pepper. Chickpeas are an excellent source of plant-based protein, fiber, and essential minerals like iron and magnesium, helping to keep you full and energized. Including both pistachios and sliced almonds enhances the nutty flavor while adding healthy fats and additional crunch. The use of dairy-free feta caters to those following a plant-based or lactose-intolerant diet, providing a tangy, creamy component without dairy. Mint leaves introduce a refreshing herbal note, while sweet pickled white onions bring acidity and depth, easily prepared by soaking onion slices in leftover pickle juice. The homemade dressing, made with olive oil, red wine vinegar, lemon juice and zest, Dijon mustard, Italian seasoning, salt, and pepper, ties the ingredients together with bright, zesty flavors. This dressing not only enhances taste but also provides healthy monounsaturated fats and antioxidants. For best results, ensure the chickpeas are thoroughly rinsed and dried before seasoning to achieve maximum crispiness when air-fried or baked. Serving this salad chilled or at room temperature makes it perfect for outdoor dining, potlucks, or meal prep. Overall, this arugula berry and crunchy chickpea feta salad is a nutritious, flavorful, and visually appealing dish that supports a healthy lifestyle while delighting your palate throughout the summer months.
