Chickpea-Arugula Salad with Sesame-Garlic Dressing

Add this filling salad from the Natural Gourmet Institute to your lunch schedule
  • Makes about 1 cup)Servings


For the salad:

  • 1 cup chickpeas, soaked for 8 hours or overnight
  • 1 quart water or stock
  • 1/8 teaspoon cumin
  • 1/8 teaspoon sea salt
  • 1/2 bunch arugula, cleaned and chopped into bite sized pieces
  • 1 cup olives, pitted and chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup sesame-garlic dressing (recipe below)
  • Sea salt and black pepper to taste

For the dressing:

  • 1 head garlic, roasted and peeled
  • 1/2 cup apple juice or cider
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • Sea salt


1. Place chickpeas, water or stock, cumin and salt in a small size pressure cooker or stockpot.

2. Over medium-high heat, bring to a boil, lower heat and simmer (20-30 minutes in a pressure cooker) or (45 minutes in a stockpot, adding water as needed). When beans are tender, remove from pot and drain.

3. To make dressing, combine all ingredients (except salt) in a blender. Blend to a creamy consistency. Season with sea salt.

4. While beans are still warm, toss with ¼ cup dressing.

5. Let beans come to room temperature. Add Arugula, olives parsley and basil to salad right before servings. Season with salt and pepper to taste.

See Also: Sauteéd Lacinata Kale with Matchstick Carrots