Chickpea arugula and feta cheese salad

Chickpea arugula and feta cheese salad

I’m getting ready to the real arrival of spring by adjusting my eating habits. Chickpea arugula and feta cheese salad can be prepared in a few minutes and is a tasty dish that manages to reduce your sense of satiety not weigh you down.

ceci

Chickpeas are a great meat substitute in fact widely used in vegetarian cuisine. They contain many B vitamins and are rich in omega 3 that in addition to lowering bad cholesterol, can benefit the heart rhythm.

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The arugula has antioxidant properties and a very fast life cycle, after sowing which is in spring can be harvested after a few weeks.

feta

I usually try not to eat dairy products, however, I consider feta cheese good to eat, always in moderation. Obtained from sheep’s milk, a low-fat cheese, it is rich in protein and against a decent calorie intake has a good amount of calcium. The feta cheese is quite sapid, so remember not to use too much salt.

4 servings

  • 4 bunches arugula
  • 250gr of chickpeas
  • 150gr of feta cheese
  • 2 tablespoons extra virgin olive oil
  • balsamic vinegar
  • salt

  1. First, remember to soak the chickpeas at least 12 hours before starting the preparation of this dish. Then boil them in a pot for about an hour and a half.
  2. Clean, wash and dry the arugula and place in a salad bowl.
  3. Drain the chickpeas and let them cool, then add them to the arugula.
  4. Take the feta cheese and cut it into cubes and add this also in the salad.
  5. Dress with two tablespoons of oil, salt and a few drops of balsamic vinegar.

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