This Chickpea Arugula Salad is a delightful and easy summer salad that combines canned chickpeas, peppery baby arugula, diced red onion, and fresh parsley, tossed in a lemony vinaigrette and topped with plenty of shaved parmesan (Parmigiano Reggiano) cheese.
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Salads often get a bad rap for being boring, or not filling enough to be considered a meal, but when you create a salad that includes beans, or other legumes, it increases its heartiness and makes it a bit closer to a meal.
This arugula salad with chickpeas is one such salad and is truly satisfying!
It’s great alongside simple warm-weather food, such as grilled pork chops and grilled chicken thighs, or add a oil-packed tuna as I do in my Italian tuna and white bean salad.
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How to make it
- Begin by mincing the parsley and dicing the red onion. Drain the canned chickpeas and give them a quick rinse with cold water. Rinse the arugula, and dry using clean towels, or a salad spinner. Grate one clove of garlic. Juice and zest one lemon. (Photo #1)
- In a large bowl, combine the chickpeas, arugula, red onion, and parsley, and set aside. In a separate bowl add the grated garlic, lemon juice, and lemon zest. Add the dijon mustard, dried oregano, salt, and pepper, and lightly whisk. Slowly begin to add the olive oil to the lemon and garlic mixture while continuing to whisk. (Photo #2)
- Pour the vinaigrette over the entire salad, and give it a mix. Taste test the salad and add more salt and pepper if needed. (Photo #3)
- Right before serving, give the salad one more mix, and lay it out onto a large platter. Using a vegetable peeler, shave a hefty amount of Parmigiano Reggiano cheese all over the chickpea arugula salad. Enjoy! (Photo #4)
More simple salads
If you’re looking for easy salads that are perfect for warm weather, give these other recipes a try!
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Chickpea Arugula Salad
Ingredients
For the salad
- 2 15 ounce canned chickpeas drained and rinsed
- 5 ounces baby arugula
- 3/4 cup red onion diced
- 2 ounces Parmigiano Reggiano shaved from block
- 1/4 cup parsley minced
For the vinaigrette
- 1/2 cup extra virgin olive oil
- 1 large lemon juiced and zested
- 1 clove garlic grated
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
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Instructions
- Drain and rinse the chickpeas.
- In a large bowl combine the chickpeas, arugula, red onion, and parsley.
- Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
- Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!
Notes
- The salad is best served the same day but can be eaten the next day. The arugula might be a tad soggy though.
- A vegetable peeler is the recommended tool for shaving the Parmigiano Reggiano cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Jim. Bill here in Montreal Quebec. I was wondering in Cilantro could be used instead of Parsley? I greatly appreciate your feed-back.
Hi Bill, I haven’t tried the recipe with cilantro in place of the parsley, but you can certainly give it a try. Cilantro will change the flavor a bit and we’ll usually use cilantro when making Latin or Asian food. If you don’t have parsley, you could also just omit it if you prefer.
Definitely adding this recipe to my repertoire
Hi Joe, thanks for the comment and so happy you enjoyed the recipe!
This salad is amazing. With eat bite I exclaimed aloud, “I can’t believe how good this is.” Make it exactly as stated.
Hi Robin, thanks for this comment! I’m so happy you enjoyed it.
This is just delicious! Even better when it marinates for a while or even the next day since the arugula doesn’t wilt too much. Thanks for the wonderful recipe!
Hi Constance, thank you for the comment! We’re so happy you enjoyed this recipe!
Looks so delicious!
Thank you, Pam!