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Greek · Salad
Arugula and Chickpea Salad with Tahini Ladolemono
Peppery baby arugula tossed with chickpeas, raw red onion, wrinkled black olives and halved eggs, dressed with a creamy tahini-enriched lemon and olive oil ladolemono. A hearty main-course salad in the new Athenian style.
- YieldServes 4
- Hands-on30 min
- Total35 min
- Difficulty
Ingredients
Salad
- 160 gbaby arugula, about 8 cups, washed and spun dry
- 1 cangood-quality low-sodium chickpeas, 425 g (15 oz), rinsed and drained
- 1red onion, halved and thinly sliced
- 9wrinkled black Moroccan or Greek throumbes olives, 8 to 10
- 3large eggs, hard-boiled, peeled and halved
- 1 tbspsesame seeds, toasted
Tahini ladolemono
- 90 mlextra-virgin Greek olive oil, 6 tbsp
- 30 mlwater, 2 tbsp; up to 60 ml as needed
- 30 mlfresh lemon juice, strained (2 tbsp); more to taste
- 2 tsptahini
- ½ tspGreek pine honey
- 1 pinchground cumin
- 1 pinchpaprika
- to tastesalt
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