Name: Pomegranate, Clementine, Herbed Chickpea & Arugula Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 14 ounce. can low-sodium chickpeas, (drained & rinsed); 1 teaspoon extra-virgin olive oil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/8 teaspoon salt; 1/8 teaspoon ground pepper; 4 cups packed arugula; 2 clementines (cut into segments); 1/4 cup pomegranate arils; 1/4 cup crumbled feta cheese; 1 1/2 tablespoons balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon agave nectar; pinch of salt and pepper; 2 tablespoons extra-virgin olive oil

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This salad is packed with protein and flavor, thanks to pomegranates, clementines, herbed chickpeas and arugula. It’s a fantastic vegetarian meal!

When it comes to salad, the philosophy in our house is “Go big or go home”. We figure that if you’re going to do a salad, then do it right by including lots of add-ins (what we call “goodies”…yeah, I know) and keeping it healthy. I’m thankful that we’re finally at the point in life where my two boys actually enjoy eating salads with dinner. That is cause for celebration around here!

I’ve been working at increasing my stash of vegetarian, and even vegan, recipes for both dinner and lunch. This salad fits in perfectly, with a blast of protein from the chickpeas. The one thing this salad is missing is some whole grains, so I like to serve it alongside some quinoa, farro or brown rice.

My husband and kids are not huge fans of plain chickpeas, though they love them in hummus! Thank goodness for that because I don’t know what I’d do if I couldn’t feed them hummus for snacks and in sandwiches. For this salad, I dressed up the chickpeas to make them more appealing. A touch of olive oil, along with some herbs did the trick. I had a hard time stopping myself from eating the whole bowl of chickpeas before tossing them in the salad.

Clementines and pomegranates are so darn good right now, and their natural sweetness marries well with the acid of the balsamic vinaigrette. I chose to segment the clementines because I don’t love munching on the membranes in a salad, but feel free to do whatever is easier and appeals to you. I promise that segmenting an orange is easy, as long as you have a sharp knife. See my photo tutorial on How to: Segment an Orange (or Other Citrus Fruits). With clementines, there’s no need to cut off the ends. Just peel and get to work with your knife.

I ate this for lunch this week, along with some whole wheat crackers and hummus (chickpeas everywhere!), and the mix of protein and carbs held me over to dinnertime without a problem.

Other healthy chickpea recipes:

Cookin’ Canuck’s Slow Cooker Vegetable Curry with Sweet Potatoes & Chickpeas
Cookin’ Canuck’s Healthy Mediterranean 7-Layer Dip
The Lemon Bowl’s Lebanese Chopped Salad with Chickpeas
Mountain Mama Cooks’ Chickpea Puttanesca over Creamy Polenta
Two Peas & Their Pod’s Smashed Chickpea & Avocado Salad

Pomegranate, Clementine, Herbed Chickpea & Arugula Salad

This salad is packed with protein and flavor. A fantastic vegetarian meal!

5 from 2 votes

Print Pin Rate

Course: Entrees, Salads

Cuisine: American

Keyword: Arugula Salad, Gluten Free, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: Servings

Calories: 222.1kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salad:

1 14 ounce. can low-sodium chickpeas, drained & rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon ground pepper
4 cups packed arugula
2 clementines cut into segments
1/4 cup pomegranate arils
1/4 cup crumbled feta cheese

The Dressing:

1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon agave nectar
pinch of salt and pepper
2 tablespoons extra-virgin olive oil

Instructions

In a medium bowl, stir together the chickpeas, olive oil, thyme, oregano, salt and pepper.
In a large bowl, toss together the arugula, clementines, pomegranates, feta cheese and herbed chickpeas.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, agave nectar, salt and pepper. Slowly whisk while drizzling in the olive oil.
Toss the salad with the dressing, divide between 4 plates, and serve.

Notes

Weight Watcher Points: 6 (Points+), 5 (Old Points)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Comments

Aggie says
Jan 9, 2015 at 4:57 am
What a beautiful salad!! My daughter will eat a salad, but I’m still working on my older boy. I totally get your celebration for a full family of salad eaters! 🙂
Taylor @ Food Faith Fitness says
Jan 9, 2015 at 5:29 am
We have the same mantra about salads. No point in eating a plate of boring lettuce amIright?
I’m just getting into those chickpea shenanigans, so I am loving seeing them on this gorgeous salad! WANT. Pinned 🙂 Happy Friday!
The Food Hunter says
Jan 9, 2015 at 8:27 am
I love everything about this salad…saw it earlier on pinterest and it has been on my mind ever since
Becky says
Jan 9, 2015 at 8:32 am

Gorgeous salad!! I am a chickpea fanatic and love the flavor combination with the feta!!
Jennifer Farley says
Jan 9, 2015 at 8:41 am
There are so many wonderful flavors in this salad. It’s a must make!
Kate @ Diethood says
Jan 9, 2015 at 9:57 am

This sounds deeelicious! As long as healthy is THIS good, I’m IN!
Alice @ Hip Foodie Mom says
Jan 9, 2015 at 9:57 am
go big or go home!! Yes!! Agreed!! love this salad!!! herbed chickpeas and arugula are my faves!! happy friday!!
Ashley @ Wishes & Dishes says
Jan 9, 2015 at 10:33 am
I am a HUGE fan of chickpeas – plain, made into hummus, or in a salad! My kind of recipe right here…
Sarah says
Jan 9, 2015 at 11:07 am
Great use for clementines!
claire @the realistic nutritionist says
Jan 9, 2015 at 12:22 pm
This salad is INSANELY gorgeous!!! <3 Love those vibrant colors.
Paula-bell'alimento says
Jan 9, 2015 at 12:54 pm
That is one gorgeous salad Dara!
Jessica @ A Kitchen Addiction says
Jan 9, 2015 at 1:09 pm
Beautiful salad! Love all the flavors!
Lana | Never Enough Thyme says
Jan 9, 2015 at 2:01 pm
Lovely salad and perfectly seasonal ingredients!
Danae @ Recipe Runner says
Jan 9, 2015 at 3:09 pm
I love salads with big flavor and loaded with protein! I’m trying to incorporate a meatless dinner into my diet once a week and this looks like the perfect way to go!
Angela {Mind Over Batter} says
Jan 9, 2015 at 4:45 pm
Yes!! Go big or go home!! I find it so hard not to eat all the chickpeas before they make it into my salads. I must resist with this one, though. It looks like a winner!
Bea says
Jan 9, 2015 at 7:01 pm
We love salad and three out of four of us love chickpeas. Luckily everyone – but who does not – loves hummus because otherwise I’d be lost as well 🙂
Love everything in this salad. It sounds and looks delicious.
Christina @ The Beautiful Balance says
Jan 10, 2015 at 10:47 am
How does someone not like chickpeas? I am a total freak over chickpeas and more so over this salad now that I’ve seen it!
Nancy Buchanan says
Jan 10, 2015 at 11:28 am
In a word “yum”!! Oh, and in another word… “gorgeous!!!””
Erin @ Texanerin Baking says
Jan 10, 2015 at 11:29 am
I’m one of the chickpea dislikers. The texture and taste is just so strange! I wish I could return my tastebuds and get some new ones.
And what a gorgeous salad! Love those plates, too.
Martha @ A Family Feast says
Jan 11, 2015 at 1:16 pm
Another great, healthy salad – thanks for sharing – you’re making it a lot easier to stay on my diet!
Kim (Feed Me, Seymour) says
Jan 11, 2015 at 7:48 pm
This looks amazing! So fresh and bright.
Nutmeg Nanny says
Jan 11, 2015 at 10:21 pm
This salad is so beautiful! I eat my weight in pomegranates during the winter….yum!
Lydia @ Suitcase Foodist says
Jan 13, 2015 at 8:52 am
Love the splash of color – great way to warm up winter.
Nikki @ NikSnacks says
Jan 13, 2015 at 11:48 am
I need to up my vegetarian and vegan recipes too. I try to do Meatless Mondays and I usually succeed, but this salad looks to be a step in the right direction!