Arugula with Chickpeas, Tahini, and Parsley

  • DIFFICULTY: EASY
  • 45 minutes

Ingredients

Serves 1 as a light meal or side.
Arugula with Chickpeas, Tahini, and Parsley
  • 2 Cups Arugula, Whole Leaves or Roughly Chopped/Cut
  • 1/4 Cup Chickpeas (Canned or Cooked)
  • 1 Tablespoon Unsalted Sesame Tahini (*or other nut butter of choice)
  • 1 Tablespoon Chopped Parsley
  • Pink Himalayan Salt
  • Chili Flakes
  • Optional Protein: Egg (pictured), tofu, meat, etc.

Method

By Alysha Melnyk

In Pennsylvania, arugula is in season in the Spring & Fall.  Arugula’s flavor profile is typically described as being peppery, spicy, or bitter. Arugula tends to be a relatively tender green and is best enjoyed as soon as possible after harvest. 

Cooking arugula can cut the bitterness and spiciness a bit, but arugula can also be enjoyed raw. One method to quickly cut some of the bitterness/spiciness if desired is adding a nut better like tahini in the dish. It adds as savory profile that balances the bite from the arugula. 

This dish highlights this method, along with a few other simple ingredients that are likely to be in your pantry. Everything is quick to assemble as a light meal, side, or healthy snack.

Enjoy!

Arugula with Chickpeas, Tahini, Parsley and Egg.

Assembly

  1. If you are adding an additional protein to this dish (egg, tofu, etc.), prepare that as desired first. I pan fried a farm egg in a little bit of olive oil to add to mine.
  2. Rinse chopped arugula and chickpeas. Lightly shake water off, but leave some residual.
  3. Place arugula and chickpeas in serving bowl, then add a tablespoon of tahini on top. Use a fork or spoon to mix the tahini throughout the arugula and chickpeas (the residual water should help the tahini smooth a bit and mix throughout). 
  4. Top arugula, chickpeas, and tahini with protein of choice (if adding), chopped parsley, a dash of pink Himalayan salt, and a dash of chili flakes.
  5. Serve immediately and enjoy.

*Tip: If you want to counteract the savory flavors of this dish with something sweet, try adding a drizzle of local honey or local in season fruit.

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.

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