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Chickpea arugula salad featured image.
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5 from 7 votes

Chickpea Arugula Salad

Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Servings: 4

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

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

Calories: 396kcal | Carbohydrates: 23.1g | Protein: 11.7g | Fat: 30.3g | Saturated Fat: 5.7g | Cholesterol: 10mg | Sodium: 1087mg | Potassium: 133mg | Fiber: 5.6g | Sugar: 3.2g | Calcium: 209mg | Iron: 2mg