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5-Minute Arugula Salad with Chickpeas

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!
Course Salad, Side Dish
Cuisine American
Diet Vegetarian
Keyword arugula salad with chickpeas, chickpea arugula salad, lemony arugula and bean salad, light vegetarian lunch salad, quick healthy salad
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 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!