Baby Arugula and Chickpea Salad with Tahini Ladolemono

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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!

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Baby Arugula and Chickpea Salad with Tahini Ladolemono

By Diane Kochilas

Prep Time 15

Cook Time 10

Total Time 25

Servings

Athens Book, Mediterranean Diet, Recipes, Salads, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Athens Book, Mediterranean Diet, Recipes, Salads, Vegetarian

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

Place the arugula, chickpeas, and onion in a serving bowl. Toss gently.
Arrange the olives and hard-boiled eggs on top.
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.
Drizzle the dressing over the salad, sprinkle with toasted sesame seeds, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Baby Arugula and Chickpea Salad with Tahini Ladolemono