This Moroccan-inspired salad if full of fresh flavors and healthy ingredients. Tender chickpeas tossed together with peppery arugula, thinly sliced red onion, sweet mint from the garden, and tangy dried apricots—all finished off with that salty creaminess of imported feta cheese and a simple, tart lemon vinaigrette. My Chickpea-Apricot Salad with Arugula & Mint is a perfect side salad for a Moroccan dinner menu, or even a lovely light salad for lunch.
(To view this recipe, click on the blue title of the blog post above*)
Chickpea-Apricot Salad with Arugula & Mint
Ingredients:
- 1 (14.5 oz.) can chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup mint leaves
- 1 small red onion, thinly sliced
- 1 cup dried apricots, cut into thirds
- Crumbled feta cheese
- For the vinaigrette:
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- Pinch of crushed red pepper flakes
- Pinch of salt and pepper
Directions:
- Combine the salad ingredients in a large mixing bowl. Toss together gently. Place the vinaigrette ingredients in a small mixing bowl; whisk to emulsify. Toss the salad with the vinaigrette and serve.
Tagged: Arugula, chickpea-apricot salad, chickpeas, dried apricots, feta cheese, lemon vinaigrette, mint, Moroccon, red onion, Salad, side salad, vegetarian
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