Arugula Salad with a Middle Eastern Twist

Hannah's Salad 1Every now and then my friend, Hannah, and I cook together. It was at one of those sessions that she whipped up this salad for lunch and shared the recipe with me. A salad within a salad, might be the best way to describe this dish. It’s a complete meal, full of protein, and fiber. Thank you, Hannah. It has become one of my favorites.

The Middle Eastern twist takes the ever popular arugula, mango, and avocado salad from ordinary to extraordinary! The recipe that I’ve included for the chickpea, black bean, and spice relish makes more than what you will need for the arugula salad. But I love having extra. It makes for a great side salad, by itself, and keeps well in the refrigerator. You can also combine it with your favorite salads to make them more elaborate, fancy, and nutritious.

I used Trader Giotto’s (Joe’s) Balsamic Glaze to make the vinaigrette. But you can use balsamic vinegar, if you desire. And one more note, before I end. I like choosing an “almost” ripe mango for the salad. That slightly tart-sweet taste of mango adds another dimension to this flavorful salad. You’ve got to taste it, to believe it!

Arugula Salad with a Middle Eastern Twist
Prep time: 10 minutes
Serves: 6

1 tablespoon balsamic glaze
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallots
¼ teaspoon sugar
2 tablespoons extra-virgin olive oil
¼ tsp salt
1/8 tsp pepper
5 cups baby arugula, (about 5 ounces)
1 “almost” ripe mangoes, (pitted, peeled and diced)
2 ripe avocados, (pitted, peeled and diced)
1 small red onion, (thinly sliced)
1 cup chickpea, black bean and spice relish, (see recipe below)

To make the vinaigrette whisk the balsamic glaze, lemon juice, shallots, and sugar in a small bowl. Slowly pour in the olive oil, while whisking constantly. Season with salt and pepper.

In a large salad bowl, combine the arugula, mango, avocado, and onion. Just before serving, add the dressing and toss gently to coat. Top with one cup of the chickpea, black bean, and spice relish. Serve immediately.

Chickpea, Black bean and Spice relish
Prep time: 10 minutes
Serves: 12

1 (15.5 oz) can garbanzo beans, (drained)
1 (15.5 oz) can black beans, (drained)
2 ripe Roma tomatoes, (blanched, skinned, and diced)
½ cup diced shallots
½ cup chopped fresh flat-leaf parsley
1 teaspoon chopped mint
3 tablespoons extra-virgin olive oil
¼ cup lemon juice
½ teaspoon cumin powder
1/8 teaspoon chilli flakes, (optional)
1 garlic clove, (minced)
¼ teaspoon black pepper powder

Combine garbanzo, black bean, tomato, shallot, parsley, mint, olive oil, lemon juice, cumin, chilli, garlic, pepper, and salt together in a bowl. Let it sit in the refrigerator for at least 30 minutes, for the flavors to blend. Use about a cup of the relish for the arugula salad and store the rest in the refrigerator for use later.

8 thoughts on “Arugula Salad with a Middle Eastern Twist

  1. Hi Maggie

    The salad looks good and it’s healthy. Was waiting for the recipe after I saw last week’s blog. Will make it for dinner tomorrow night. Thanks.


    • Thank you Usha dear. Today I was seriously thinking whether my blog was any good to any one. At least you say you will try this recipe so that makes me happy. I am sure you will enjoy it. Everyone in my family loves it.

  2. Hi

    I saw your website on Facebook and had a look and then decided to try your Eggplant in tomato curry. I took it to the church potluck and the serving dish was clean in just a few minutes! Thank you that you have this website available to us for free. Btw, I have a copy of your cookbook which my Dad bought me years ago when I was in high school. I heard that you’re working on your second book. All the best!


    Ps: I live and work on the same campus as Mrs. K. :)

    • Dear Vivian,

      Thank you very much for your comment. It made my day! I am so happy you enjoyed the eggplant in tomato curry.

      You work on the same campus as my sweet sister-in-law in Thailand? Isn’t she the best? I love her to bits. She is a fabulous cook. I wish we lived close to each other.

      Thanks again for your comment and please stop by again and give me feedback on recipes that I post.

      Have a great day.

        • Dear Vivian,

          It is wonderful to hear from you again. Thank you very much for the feedback. I am very happy that the eggplant curry turned out well. I also appreciate your referring your friends to my blog.

          I hope you are having a wonderful day.


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