Are you ready to elevate your salad game to a whole new level? The Chickpea and Hazelnut Salad is not just any ordinary dish; it’s a delightful Mediterranean experience that bursts with flavor and texture in every bite! In just 10 minutes, you can whip up this nutritious and satisfying salad, perfect for a light lunch or a vibrant side dish. With the nutty crunch of hazelnuts, the creaminess of feta, and the peppery bite of arugula, this salad is sure to impress your taste buds and your guests. Don’t miss out on this deliciously easy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup hazelnuts, toasted
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and their skins start to crack. Remove from heat and let cool slightly.
- Roughly chop the toasted hazelnuts or crush them lightly using a mortar and pestle to release their aromatic oils.
- Drain and rinse the canned chickpeas thoroughly under cold running water to remove excess sodium and canning liquid.
- In a large mixing bowl, combine the chickpeas, arugula, and crumbled feta cheese.
- In a small separate bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to create a simple vinaigrette.
- Pour the vinaigrette over the chickpea mixture and gently toss to ensure all ingredients are evenly coated.
- Sprinkle the toasted chopped hazelnuts over the salad just before serving to maintain their crunch.
- Serve immediately at room temperature as a light lunch or side dish, garnishing with additional fresh cracked pepper if desired.
Tips
- Toast Your Hazelnuts: For the best flavor, toast the hazelnuts in a dry skillet over medium heat. Keep an eye on them, as they can burn quickly. The goal is to enhance their natural nuttiness.
- Chop with Care: After toasting, roughly chop the hazelnuts or lightly crush them. This will release their aromatic oils and add a delightful crunch to your salad.
- Rinse Chickpeas: Don’t skip rinsing the canned chickpeas! This step not only reduces sodium but also improves the overall taste and texture of your salad.
- Mixing Ingredients: When combining the chickpeas, arugula, and feta, be gentle. You want to keep the feta intact for those creamy bites throughout the salad.
- Vinaigrette Magic: Whisk the olive oil and red wine vinegar together thoroughly to create a balanced vinaigrette. Feel free to adjust the seasoning to your preference—adding a pinch of garlic powder can also enhance the flavor!
- Serve Fresh: To maintain the crunchiness of the hazelnuts, sprinkle them on top just before serving. This will keep your salad vibrant and enjoyable.
- Garnish for Flair: A sprinkle of fresh cracked pepper or a few extra arugula leaves can elevate the presentation of your salad, making it as visually appealing as it is delicious.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 10mg
