Arugula Chickpeas Salad Recipe

My Arugula Salad Recipes feature peppery greens, crispy roasted chickpeas, toasted almonds and shards of Parmesan, brightened by a simple olive oil, honey and lemon dressing with one unexpected little addition.

I fell for this Arugula Chickpeas Salad the first time I tasted it at a tiny cafe, and I still can’t explain why it sticks with me. The peppery arugula and the firm chickpeas create a texture trick that keeps you reaching for another fork, and somehow it feels both bright and a little rebellious.

I always tell friends to try it alongside things like Pesto Chickpea Salad or when they browse Arugula Recipes, because it shifts what you expect from a salad. I’m not gonna pretend it’s flawless, sometimes I tweak it, but it always surprises me.

Ingredients

• Arugula: peppery leafy green, low calorie and high in vitamin K and folate.
• Chickpeas: creamy, nutty beans packed with protein and fiber, great for satiety.
• Parmesan: sharp salty cheese adds umami, some protein and calcium, not to heavy.
• Almonds: crunchy, offer healthy fats vitamin E and extra texture, toasted brings depth.
• Olive oil: fruity fat that coats everything, gives richness and helps absorb vitamins.
• Lemon and honey: lemon adds bright acid vitamin C honey brings gentle sweet balance.
• Shallot: mild onion note, sharp but subtle, adds bite without overpowering greens.

Ingredient Quantities

• 5 oz arugula (about 140 g)
• 1 15 oz can chickpeas, rinsed and drained
• 1/3 cup sliced almonds (about 35 g) toasted optional
• 1/3 cup grated or shaved Parmesan (about 30 g)
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest optional
• 1 small shallot, thinly sliced
• 1/2 tsp kosher salt plus more if needed
• 1/4 tsp freshly ground black pepper

How to Make this

1. If toasting almonds, heat a dry skillet over medium heat, add 1/3 cup sliced almonds and toast, stirring, until fragrant and lightly browned, 3 to 5 minutes; watch them close or they’ll burn, then transfer to a plate to cool.

2. Rinse and spin or pat dry 5 oz arugula (no soggy leaves), peel and thinly slice 1 small shallot.

3. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 1 tbsp honey, 2 tbsp fresh lemon juice, 1 tsp lemon zest if using, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until smooth; taste and adjust — you may want a touch more lemon or salt.

4. Put the rinsed, drained 1 15 oz can chickpeas in a bowl and toss with about a tablespoon of the dressing and the sliced shallot; letting them sit 5 minutes softens the shallot flavor and helps the chickpeas absorb the dressing.

5. In a large bowl combine the arugula, dressed chickpeas and shallot, and about 1/3 cup grated or shaved Parmesan.

6. Drizzle the rest of the dressing over the salad and toss gently until everything is evenly coated; add the toasted almonds and give one gentle toss just to distribute them.

7. Taste and finish: sprinkle a little extra salt or lemon if it needs brightness, and more black pepper if you want bite; top with a few extra Parmesan shavings for looks.

8. Serve right away for the best texture — leftovers keep in the fridge up to 2 days but the almonds will soften; if storing, keep dressing separate and toss just before serving.

Equipment Needed

1. Dry skillet about 10 inch
2. Plate for cooling the almonds
3. Salad spinner or clean kitchen towels/paper towels
4. Cutting board
5. Chefs knife
6. Small bowl and whisk for the dressing
7. Large mixing bowl and salad servers or tongs
8. Measuring spoons, measuring cup and a grater for the Parmesan

FAQ

Arugula Chickpeas Salad Recipe Substitutions and Variations

• Arugula: swap for baby spinach, mixed salad greens, or watercress. Spinach is milder so use the same weight 5 oz; watercress keeps the peppery bite.
• Chickpeas: use canned cannellini or great northern beans for a creamy texture, or cooked green lentils if you want more bite. Use about the same volume, 1 15 oz can drained.
• Parmesan: substitute Pecorino Romano or Grana Padano for a similar salty nutty flavor, or try crumbled feta for a tangy twist. Stick to about 1/3 cup grated or shaved.
• Honey: replace with maple syrup or agave nectar in equal amounts, or use 1 tsp granulated sugar plus a little extra lemon juice if you dont have a liquid sweetener.

Pro Tips

1) Dry the arugula really well, like, actually spin it or pat it till it feels dry; wet leaves water down the dressing and make the salad limp fast.

2) Smash about half the chickpeas a little with the back of a fork before you toss them, it gives creamy pockets of bean and helps the dressing stick, but keep some whole for bite.

3) Make the dressing in a jar and shake it hard or whisk it till it’s emulsified, that way it clings better; if you want more body add a scant 1/2 tsp Dijon or a touch more honey to balance the acid.

4) If the shallot’s too sharp, soak the slices in cold water for 5 to 10 minutes or let them sit in the dressing a bit, it mellows the bite and makes the salad more rounded.