Baby Arugula and Chickpea Salad with Tahini Ladolemono
This Greek Arugula and Chickpea Salad with Tahini Ladolemono brings together the best of modern Athens, reimagining traditional Mediterranean ingredients in a fresh, nutrient-packed way. Featured in my cookbook Athens: Food, Stories, Love, this wholesome salad combines peppery baby arugula, protein-rich chickpeas, wrinkled Greek throumbes olives, and hard-boiled eggs, all bound by a creamy tahini ladolemono dressing. Perfect for the Mediterranean diet, it’s a satisfying main-course salad that celebrates Greek cuisine’s nutritious legacy with flavor and tradition.For more vibrant and nourishing salads, explore related dishes like my Arugula Pomegranate Salad or my Arugula Salad with Dried Figs, Wrinkled Olives and Pasteli, or a hearty chickpea salad you’ll also love!
Ingredients
- 8 cups baby arugula
- 1 15-ounce can good-quality, low-sodium chickpeas, rinsed and drained
- 1 red onion halved and thinly sliced
- 8 to 10 wrinkled black Moroccan olives or Greek throumbes olives
- 3 hard-boiled eggs peeled and halved
- 1 tablespoon toasted sesame seeds
- For the Dressing:
- 6 tablespoons extra-virgin Greek olive oil
- 2 to 4 tablespoons water
- 2 tablespoons strained fresh lemon juice or more to taste
- 2 teaspoons tahini
- ½ teaspoon Greek pine honey
- Salt to taste
- Pinch ground cumin
- Pinch paprika
Instructions
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Place the arugula, chickpeas, and onion in a serving bowl. Toss gently.
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Arrange the olives and hard-boiled eggs on top.
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In a small food processor, combine the olive oil, 2 tablespoons water, lemon juice, tahini, honey, cumin, paprika, and salt. Pulse until smooth and creamy, adding more water as needed.
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Drizzle the dressing over the salad, sprinkle with toasted sesame seeds, and serve.
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