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Crispy Chickpea and Arugula Salad
with farro / plums / feta / basil vinaigrette

Active: 45 Total: 45

Nothing says summer like a colorful entree salad that includes savory ingredients with fresh fruit for some natural sweetness. Seared chickpeas add a warm, crisp element on top.
Smarts: Make a double batch of farro tonight to use again in Thursday's saute. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Basil Vinaigrette:
  • Basil, fresh - 5 leaves
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1/4 cup
Crispy Chickpea and Arugula Salad:
  • Plums - 2, sliced
  • Cucumbers - 8 oz, chopped
  • Cheese, feta - 5 oz, cubed
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, olive - 1 1/2 Tbsp
  • Italian seasoning - 1 tsp
  • Baby arugula - 10 oz
  • Pistachios, shelled - 1/3 cup

Nutrition Facts

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Prep

  1. Cook farro - (Double if making Thursday’s meal) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Finely chop basil and shallots (if you want to use a blender for this vinaigrette, you can leave them in larger pieces). Whisk together basil, shallots, vinegar, lemon juice, mustard, and honey. Add cooking oil while whisking. (Or just blend everything together.) (Can be done up to 5 days ahead).

  3. Plums / Cucumbers / Feta - Prep as directed.

  4. Beans - Drain and rinse.

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Make

  1. Drizzle olive oil over chickpeas and stir until coated. Add Italian seasoning and some salt and black pepper.

  2. Heat a nonstick pan over medium-high heat. Drizzle some extra olive oil into the pan. Add chickpeas and saute until golden and crisp (they may sizzle and pop as they cook), 5 to 7 minutes.

  3. If farro was made ahead, reheat in the microwave just to take the chill off. (Reserve half if doubled.)

  4. Assemble salad with a bed of arugula. Top with farro, plums, cucumbers, feta, and pistachios. Drizzle dressing over top until dressed to your liking.

  5. Top salad with warm chickpeas. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (39)
Gluten-free (3)
Paleo (2)
Vegetarian (13)

Most Helpful

Simple to fix, easy to prep ahead, tasty. I used chicken tenders in place of chicken breast, worked well. The little bit of plum made for a nice mix of flavors. I used a fig balsamic vinegar which added to the fruitiness.

By: Cynthia
Posted: Jul 24, 2022
Diet: Original
1 Helpful

25 reviews

This was pretty good. Lot of calories for a salad! So we eased off on the dressing and the nuts to try and keep the calories a little lower. Air fried the chicken (only way I cook it these days...) Used a blender for the vinaigrette and liked how that turned out.

By: Jennifer
Posted: Aug 12, 2022
Diet: Original
0 Helpful

Very good, versatile, hearty salad. I subbed in spinach and nectarines and slivered almonds and it was great.

By: Barbie
Posted: Aug 08, 2022
Diet: Original
0 Helpful

Great for a deconstructed dinner for our 6 yo who likes his flavors distinct. My husband and I also enjoyed it. Made for easy lunch leftovers too.

By: Heidi
Posted: Aug 06, 2022
Diet: Vegetarian
0 Helpful

That dressing was amazing. Delicious meal.

By: Chelsey
Posted: Aug 06, 2022
Diet: Vegetarian
0 Helpful

Will definitely be making this again!

By: Alyssa
Posted: Aug 06, 2022
Diet: Original
0 Helpful

Chick peas were perfect in the air fryer. Getting ripe plums was the hardest part!

By: Caitlin
Posted: Jul 31, 2022
Diet: Vegetarian
0 Helpful