Satisfy your salad cravings with this fresh and light Roasted Chickpea And Arugula Salad. A fantastic salad packed with crispy chickpeas, tomatoes and corn kernels. A perfect side dish for any meal!
Winter has finally loosened its grasp on us, allowing for spring to take hold and bless us with great weather, and great food. Spring has always been associated with greenery- from the lush green grass fields to the delicious, healthy green salads. Roasted Chickpea And Arugula Salad
One such green that especially stands out is arugula. Its peppery flavor and versatility allows it to be a perfect inclusion in any salad and can be paired with almost any topping in the world. After buying a fresh bag of baby arugula from the store, I made my favorite Roasted chickpea and Arugula salad drizzled with homemade vinaigrette. A hearty, wholesome meal was on the table in less than 30 minutes.
As soon as my boys laid their eyes on this delicious homemade, healthy salad, they completely devoured it almost leaving nothing for my husband and me. 😉
DON’T LET THE SIMPLICITY OF THIS SALAD FOOL YOU!
This Roasted chickpea and Arugula salad is –
- Fresh
- Full of flavor
- Healthy
- Vegan
- Plant-based
- Gluten-free
- And filling!
Overall, a complete protein-packed salad that is perfect for a light lunch or as a side for dinner.
ARE YOU FAMILIAR WITH ARUGULA LEAVES?
Arugula is also referred to as roquette or salad rocket. Arugula leaves are bright and crispy and have a subtle peppery flavor. These leaves are a complete nutritional powerhouse. They are an excellent source of fiber, calcium, iron, magnesium, potassium, vitamins A, C, and K.
Combine it with protein-rich ingredients for a healthy, wholesome salad that will appeal to anyone.
How to make Roasted chickpea and Arugula Salad?
This salad has all my favorite ingredients assembled in one bowl – Cajun seasoned roasted chickpeas, fresh corn kernels, and delicious cherry tomatoes tossed with an ample supply of homemade olive oil vinaigrette dressing.
Arugula forms the base of this dish. If you feel like making changes to this salad, then I think lettuce leaves and baby spinach would be great additions.
ROASTED CHICKPEAS…YUM!
Roasted chickpeas are a lovely contrast to any salad. It is perfect for people who love extra crunch and texture in their salads.
On a personal note, these chickpeas are so crispy and crunchy that it can be eaten on its own as a side dish. They make a great portable snack too!
FEW WORDS ABOUT THE DRESSING!
I have dressed my salad with a homemade light olive oil vinaigrette dressing. Combine all the ingredients in a food processor. Cover and PULSE until the mixture thickens. The sweet taste of this dressing perfectly balances out the peppery flavors of arugula.
All in all, a perfect combination of flavors that is guaranteed to be a hit with your entire family.
A note – Feel free to take a shortcut and substitute homemade dressing for a store-bought one.
Do give this healthy, flavorful salad a try. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?
Roasted Chickpea And Arugula Salad
INGREDIENTS
FOR ROASTED CHICKPEAS
- 1.5 cups Drained,rinsed and washed Chickpeas
- 1 teaspoon Garlic powder
- 1/2 teaspoon Coarsely crushed black peppercorns
- 1 teaspoon Cajun seasonings
- 1 tablespoon Olive oil
FOR SALAD
- 1 - 15 ounce can Drained,rinsed and washed Corn Kernels
- 16 pieces of Cherry Tomatoes
- 1 LB pack (454 grams) of Baby Arugula Leaves
- 1.5 cups Roasted Chickpeas
OLIVE OIL ITALIAN DRESSING - MAKES 3/4 CUP
- 1/2 cup Any neutral oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Red wine vinegar
- 1 teaspoon Chopped Garlic
- 1 tablespoon Chopped Onion
- 1 tablespoon Chopped red bell pepper
- 1 teaspoon Vegan Dijon mustard
- 1 teaspoon Maple Syrup or Honey ( non-vegan option)
- 1/2 teaspoon Italian Herb Seasoning
- 1/4 teaspoon Red pepper flakes
- 1/2 teaspoon Freshly crushed Black pepper
- Salt to taste
INSTRUCTIONS
- Assemble seasonings for chickpeas.
- Add cooked/drained chickpeas to a bowl and toss with oil and seasonings.
- Toss well to coat.
- Transfer chickpeas to a baking sheet or an air fryer. In the oven bake at 400 degrees F and in an air-fryer bake @370 degree F for 20 minutes until slightly crispy and golden brown.
- Meanwhile, add washed baby Arugula leaves to a large mixing bowl. Add in sliced tomatoes.
- Top with corn kernels and roasted chickpeas.
- FOR DRESSING - Combine all the ingredients in a food processor. Cover and PULSE until the mixture is thickened and well-combined. Adjust seasonings and store in an air-tight container. This dressing keeps well in the refrigerator for 2-3 weeks. Pour 3-4 tablespoon of the dressing over the salad. Adjust dressing as per need, mix well.
- Serve right away. Taste best when fresh.
RECIPE NOTES
- Spinach
- Collard greens
- Lettuce
- Mustard greens or
- Kale
Heather says
Absolutely gorgeous! Simple recipe and easy ingredients .. perfect! This is a great salad to serve up now that the weather is getting warmer!
Ruchi says
I agree!
A great salad that fits every meal plan.
swathi says
Love chickpeas in salad, I like the idea of using roasted ones , also dressing sound to to be simple yet delicious. perfect with crunchy arugula.
Ruchi says
Swathi, roasted chickpeas add extra bite and crunch to this salad.
Thanks!
Veena Azmanov says
That sounds so refreshing and light. I love arugula and chickpeas in my salads so this is definitely my kind of light dinner. Love the seasoning you have used here.
Ruchi says
Thank you, Veena!
Lauren Vavala says
Oh yum, yum. yum! This salad has all my favorites! The dressing sounds so delicious too – definitely going to give it a try!
Ruchi says
Please do give it a try, hope you like it!
Thanks, Lauren.
Tammy says
Ahh the roasted chickpeas and bits of sweet corn are perfect together tossed in this salad! I love arugula and this sounds wonderful 🙂
Ruchi says
Thanks, Tammy!
Padmajha Sureshbabu says
We don’t get arugula here but the other ingredient- roasted chickpea in the salad sounds yum. I am going to try out your version of the dressing.
Ruchi says
Padmajha, you can substitute Arugula for Spinach or any other greens.
Camilla Hawkins says
I love all the elements of this salad as do my family but have never thought to serve them all together. Must try this very soon:-)
Ruchi says
Please do.
Thanks, Camilla!
Valerie says
I have a friend that would love this salad. She loves chickpeas, she has them as sides and even as snacks at times.
Ruchi says
Yes, chickpeas are great as side munchies too!
Thanks, Valerie.