Arugula and Chickpea Salad

  • PREPARATION TIME: N/A
  • COOKING TIME: N/A
  • YIELDS N/A

INGREDIENTS:

  • 3 cups baby arugula, loosely packed
  • 19 oz. can chickpeas (1lb 3 oz.) rinsed and drained
  • 1/2 small red onion (1 cup loosely packed), sliced very thinly
  • 1 cup red seedless grapes, cut in half if they are large
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • 1 1/2 tablespoon chopped fresh dill
  • Juice of 1 large lemon
  • 2 tablespoon milk
Arugula and Chickpea Salad

DIRECTIONS:

  • Salt and freshly ground black pepper, to taste.
  • In a small bowl, soak the sliced red onion in ice water for 5 minutes then drain and set aside. This will take away the raw onion flavor and also crisp it up.
  • In a large mixing bowl, combine the arugula, chickpeas, red onion, and grapes. Set aside.
  • In a medium bowl, whisk together the remaining ingredients, including Dannon Oikos Plain Greek Nonfat Yogurt and give it a taste. Check for seasoning here, adding more salt and pepper, if necessary.
  • Spoon some of the dressing on the arugula mixture, tossing to lightly coat everything then serve immediately. The unused dressing can be stored in the refrigerator for up to 3 days.