Moroccan Chickpea Salad with Arugula and Orange Vinaigrette
Prep time
Cook time
Total time
Recipe type: salad
Cuisine: Moroccan
Serves: 4 servings
  • Juice of 1 orange
  • ΒΌ cup extra virgin olive oil
  • 8 ounces feta
  • 15 ounces chickpeas, drained and rinsed
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon ground sumac
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon kosher salt
  • Zest of 1 orange
  • 1 pint grape tomatoes, halved (multicolored if available)
  • 3 Tablespoons mint, julienned, for garnish
  • 1 large bunch arugula
  1. Whisk the orange juice with ¼ cup extra virgin olive oil in a bowl. Set aside.
  2. Place the feta in the freezer for 15 minutes.
  3. Strain all liquid from the chickpeas.
  4. In a saute pan over medium heat, add 1 Tablespoon extra virgin olive oil and swirl to coat the pan. Add the chickpeas and ground sumac, along with the cracked black pepper and kosher salt. Then zest the orange over the chickpeas. Toast the chickpeas for approximately 5 minutes.
  5. Remove the chickpeas from the heat. Place in a bowl.
  6. Once the chickpeas have cooled, toss in the tomatoes and vinaigrette.
  7. Cube the feta.
  8. Add the feta and mint, folding gently into the chickpea and tomato mixture.
  9. Toss mixture well with arugula and serve.
Recipe by StyleBlueprint at