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Tomato, Chickpea, and Arugula Salad

This vegetarian salad is hearty, satisfying, and easily stored for work lunches.

  • Servings: 2

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 3 ounces baby arugula (about 4 cups)
  • 2 scallions, thinly sliced
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup walnuts, toasted if desired
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.

  2. In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

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