Really Simple Arugula Salad with Chickpeas

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.

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. Tossed with a lemon-olive oil dressing and parmesan, it makes a quick lunch, or a side salad for dinner. If you want to make it even heartier to serve for dinner sometimes I add slices of cooked chicken breast and avocado to it!

I’ve been trying to add more fiber to my diet and this salad is really helping me out! I like bringing it to work for lunch, eating it 2 days back to back. It’s packed with 32 grams of fiber.

I hope you try it soon! Enjoy!!

closeup of arugula salad with chickpeas and parmesan cheese.

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.

How to Make Really Quickly

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 Leftover Salad

Cover the leftover salad with plastic wrap and place in the refrigerator, good for 1-2 days. The arugula will wilt some, but it still tastes great. To add some crispness back, you can add extra fresh arugula to the bowl.

Pin for later: