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!

chickpea with arugula salad in a bowl. - 1

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!!

closeup of arugula salad with chickpeas and parmesan cheese. - 2

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.
olive oil lemon dressing being poured on chickpeas. - 3

How to Make Chickpea Arugula Salad

Put arugula and chickpeas in a big serving bowl .

chickpeas and arugula in bowl. - 4

In a small bowl, mix olive oil, lemon juice, garlic, salt, and pepper.

dressing being mixedd in clear bowl. - 5

Pour the olive oil mix over the arugula and chickpeas. Toss to coat.

tongs mixing salad up. - 6

Add parmesan, mix again, and serve!

closeup of chickpeas and arugula salad. - 7

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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Really quick arugula salad with canned chickpeas and lemon olive oil dressing. This high fiber salad (32g) is made within minutes, perfect for a quick lunch or a side salad for dinner. - 8
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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!
5 - 9

5-Minute Arugula Salad with Chickpeas

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!

Recipe Created by Pamela Reed for brooklynfarmgirl.com