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Overhead view of Fig and Walnut Arugula Salad with Chickpeas and Gorgonzola

Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola

Libby with Lemony Thyme
The ingredients in this Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola play so nicely together. Heaven on a plate!
5 from 2 votes
Prep Time 10 mins
Course Salad
Servings 4


For the Salad

  • 5 ounces arugula
  • 6 fresh figs, stems removed quartered
  • 1 cup shelled walnuts
  • 1 cup gorgonzola cheese crumbled
  • 1 cup canned chickpeas rinsed and drained

For the White Balsamic Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinaigrette or more to taste
  • 2 Tablespoons honey or maple syrup
  • salt & pepper to taste


For Salad

  • Place all salad ingredients in a large bowl.

For White Balsamic Vinaigrette

  • Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake well. Dress the salad lightly, then toss. Add more vinaigrette to taste. Store unused vinaigrette in refrigerator for up to a month.