Arugula and Chickpea Salad

Prep Time


Cook Time






  • 3 cups baby arugula, loosely packed
  • 19 oz. can chickpeas (1lb 3 oz.) rinsed and drained
  • 1/2 small red onion (1 cup loosely packed), sliced very thinly
  • 1 cup red seedless grapes, cut in half if they are large
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • 1 1/2 tablespoon chopped fresh dill
  • Juice of 1 large lemon
  • 2 tablespoon milk


  1. Salt and freshly ground black pepper, to taste.
  2. In a small bowl, soak the sliced red onion in ice water for 5 minutes then drain and set aside. This will take away the raw onion flavor and also crisp it up.
  3. In a large mixing bowl, combine the arugula, chickpeas, red onion, and grapes. Set aside.
  4. In a medium bowl, whisk together the remaining ingredients, including Dannon Oikos Plain Greek Nonfat Yogurt and give it a taste. Check for seasoning here, adding more salt and pepper, if necessary.
  5. Spoon some of the dressing on the arugula mixture, tossing to lightly coat everything then serve immediately. The unused dressing can be stored in the refrigerator for up to 3 days.