Pear & Arugula Chickpea Salad
Prep time
Total time
Serves: 2
  • a few big handfuls of arugula
  • 1 ripe pear, cored and chopped
  • ¾ cup cooked chickpeas, drained and rinsed
  • ½ cup diced cucumber or thinly sliced fennel
  • ¼ cup toasted pine nuts
  • ¼ cup hemp seeds
  • optional (but recommended): ½ cup crumbled feta cheese
  • 3 tablespoons olive oil
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons chopped scallion
  • salt & pepper
  1. Whisk dressing together.
  2. In a small bowl toss the chickpeas with a bit of the dressing and some salt and pepper. This step is optional, but I find marinating the chickpeas for a few minutes helps them become more flavorful.
  3. Toss all of the salad ingredients together with as much dressing as you like. Season to taste. Add a bit of feta cheese, if you like.
Recipe by Love and Lemons at