Tomato Arugula Salad

Quick, easy, and totally delicious, this tasty Tomato Arugula Salad features baby arugula, chickpeas, tomatoes, sliced almonds, crumbled feta, and a fresh lemon dressing!

Course Salad

Cuisine American, Vegetarian

Keyword Tomato Arugula Salad

Prep Time 15

Cook Time 4

Total Time 19

Servings servings

Calories 321kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

4-5 cups baby arugula
1 can (15 oz) chickpeas
2 cups cherry tomatoes
¼-½ cup crumbled feta cheese
½-¾ cup sliced almonds

LIGHT LEMON DRESSING

1.5 lemons (juiced)
3 TBSP extra virgin olive oil or avocado oil
1 tsp red wine vinegar or white wine vinegar
1 clove fresh garlic (peeled and minced)
¼ tsp sea salt
¼ tsp freshly ground black pepper

Instructions

MAKE THE DRESSING

In a large mixing bowl, whisk together dressing ingredients.
Drain and rinse chickpeas and cut cherry tomatoes in to halves or quarters.
Add chickpeas and tomatoes to dressing and set aside to marinate.

TOAST THE ALMONDS

Place sliced almonds in a skillet *without oil* over medium heat.
Toast almonds, shaking the pan and stirring frequently, until the nuts are fragrant and golden brown, approx. 3 to 4 minutes.
Once the edges are nice and golden remove from heat and transfer to a paper towel to cool.

SALAD TIME!

Wash and dry arugula.
Add to the bowl of tomatoes and chickpeas along with crumbled feta.
Mix to coat the greens with dressing and add toasted almonds. Taste and season with any additional salt and/or pepper desired. Enjoy!

Notes

Toasted walnuts, pecans, almonds or a combination of nuts work fantastic in this salad.

Nutrition Facts below are estimated for salad with dressing via an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition