Ingredients
Equipment
Method
Instructions
- Start by draining and rinsing the chickpeas in a colander, then set aside to drain fully.
- Wash and dry the arugula, ensuring it's crisp and clean.
- Thinly slice the red onion and halve the cherry tomatoes.
- Dice the cucumber into bite-sized pieces.
- In a small bowl, whisk together lemon juice and zest, Dijon mustard, and maple syrup or honey.
- Gradually drizzle in olive oil while whisking until emulsified and smooth.
- Season with salt and pepper to taste, and set the dressing aside.
- In a large bowl, combine the chickpeas, arugula, red onion, cherry tomatoes, and cucumber.
- Gently mix to ensure everything is evenly distributed.
- Pour the dressing over the salad mixture and gently toss until well coated.
- Serve immediately or chill in the refrigerator for up to an hour.
Nutrition
Notes
Use fresh ingredients for the best flavor. Dress the salad immediately before serving to maintain freshness.