Got 5 minutes and an extra can of chickpeas? Then you’re already halfway to this zesty arugula salad. Tossed with salty parmesan and a super simple lemon olive oil dressing, it’s the kind easy, filling arugula salad recipe you’ll eat on repeat. Great on its own for lunch or serve as a hearty side salad!
Arugula Salad with Chickpeas
We’re having a chickpea moment here and can’t get enough. Our current favs are Cherry Tomato and Chickpea Salad (for lunch!!) and Chickpea Curry for dinner (seriously, my kids even love this) so yeah, I’m here to share another chickpea recipe!
This really simple arugula and chickpea salad is quick and tasty. It’s light, fresh, and packed with plant-based protein, thanks to the chickpeas. Tossed with a lemon-olive oil dressing and parmesan, it makes a quick lunch, or a side salad for dinner.
Want to turn this simple salad into a more filling dinner? Try topping it with slices of cooked chicken breast and creamy avocado.
I hope you try it soon! Enjoy!!
Arugula and Chickpea Salad Ingredients
- baby arugula, a whole 5 ounce container
- 2 cans chickpeas, drain them
- for the lemon dressing: olive oil, lemon juice, minced garlic, salt and pepper
- parmesan cheese, adds a little bit of sharpness and nuttiness to the salad to balance the peppery arugula taste.
How to Make Chickpea Arugula Salad
Put arugula and chickpeas in a big serving bowl.
In a small bowl, mix olive oil, lemon juice, garlic, salt, and pepper.
Pour the olive oil mix over the arugula and chickpeas. Toss to coat.
Add parmesan, mix again, and serve!
Storing Leftovers
Store any leftover salad in an airtight container or covered with plastic wrap in the refrigerator for up to 1–2 days. The arugula may wilt a bit, but it will still taste great. To bring back some crispness, just toss in a bit of fresh arugula before serving.
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5-Minute Arugula Salad with Chickpeas
PrintIngredients
- 5 ounce container baby arugula
- (2) 15 ounce cans chickpeas drained
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated parmesan cheese
Instructions
- Add arugula and chickpeas to a large bowl.
- In a small bowl mix together olive oil, lemon juice, minced garlic and salt and pepper.
- Pour olive oil mixture into the bowl on top of arugula and chickpeas, mixing to fully coat.
- Add in parmesan cheese and give a couple more stirs. Serve and enjoy!
Adele M. says
I had this recipe saved for weeks and finally made it today for lunch. It’s the perfect light, yet filling, quick salad! I will be making this again and again.