Roasted Chickpea Salad with Arugula
This Roasted Chickpea Salad is a mouthwatering mix of fresh arugula, shaved parmesan, fresh veggies, roasted chickpeas, and lemon tahini dressing. Say goodbye to boring salads and make this Mediterranean-inspired dish your go-to summer salad!
Looking for a dinner entree? Try my Easy Shrimp Scampi Recipe without Wine next.
Roasted Chickpea Salad
This chickpea salad is a crunchy, zesty mix of roasted chickpeas, peppery arugula, diced cucumbers, juicy tomatoes, and parmesan cheese. Drizzle it with a tangy, savory lemon tahini dressing for a refreshing and satisfying meal that’s perfect for any occasion. Whether you’re looking for a light lunch or a substantial side, this chickpea salad delivers flavor and texture in every bite.
Why We Love This Chickpea Salad Recipe
Great for Meal Prep: This is an easy make ahead recipe that works for individual lunch meals or parties.
Nutritious: This salad is a powerhouse of nutrients, combining the protein-packed chickpeas with fiber-rich vegetables like arugula, cucumbers, and tomatoes.
Flavorful: This salad has an intriguing blend of textures and flavors, from the peppery bite of arugula and crunchy cucumbers to the sweet tomatoes and crispy, spiced chickpeas. A creamy, nutty tahini dressing with a hint of lemon perfectly complements the dish.
Salad Ingredients
Arugula Salad
Baby arugula: This peppery vegetable has a slightly bitter flavor that complements the other ingredient.
Cucumber: Crunchy and hydrating, cucumbers have a mild, refreshing taste.
Grape tomatoes: These small, juicy tomatoes are bursting with sweet, vibrant flavor.
Parmesan: This gives the salad a sharp, salty flavor.
Roasted Chickpeas
Chickpeas: Roasting chickpeas enhances their natural nuttiness and brings out a deep, savory flavor that is not as prominent in their boiled or canned forms. Rinse, drain, and lightly dry the garbanzo beans with a towel before roasting.
Nutritional yeast: This adds a cheesy, nutty flavor to the chickpeas.
All-purpose flour: This helps achieve a crispy texture.
Seasoning: For smoky, savory flavor, combine smoked paprika, garlic powder, cumin, and onion powder.
Lemon Tahini Dressing
Tahini: This paste made from ground sesame seeds is the nutty, creamy base of the salad dressing.
Apple cider vinegar: The zesty tang of the vinegar cuts through the richness of the other ingredients.
Olive oil: This binds each ingredient together for a smooth, cohesive dressing.
Lemon juice: Add for a fresh pop of acidity.
Salt and pepper: Keep the seasoning simple. The other elements add so much.
Dijon mustard: This thickens the dressing and adds zesty flavor.
Minced garlic: Add for sharp, savory flavor.
Water: Use this to adjust the consistency of the dressing so it doesn’t get too thick.
Check out the recipe card below for measurements.
How to Roast Chickpeas
Rinse, drain, and lightly dry the garbanzo beans with a towel before roasting.
Preheat your oven to 400°F. Toss the chickpeas with oil, then carefully mix in the remaining ingredients until just combined.
Spread the chickpeas out on a lightly greased baking sheet and give them a light spray with olive oil to ensure each bean is coated.
Place in the oven and roast for 18 minutes, watching for them to start browning.
Once done, remove from the oven and allow them to cool slightly. After a taste test, return them to the oven for a few more minutes if a crispier texture is desired.
How To Make The Creamy Tahini Dressing
Combine all ingredients in a small bowl, whisking until thoroughly mixed. Allow the mixture to sit for 10 minutes to enhance the melding of flavors.
Assemble Roasted Chickpea Arugula Salad
In a large mixing bowl, arrange the arugula before layering on your chosen toppings and dressing.
Then toss gently until everything is evenly coated. Finish with a sprinkle of freshly ground black pepper and a splash of lemon juice if desired, adding an extra touch of freshness. Enjoy your roasted chickpea salad!
Tips
Properly prepare the chickpeas for roasting. Ensure they are thoroughly dried before tossing with oil and seasoning for even roasting.
Watch the chickpeas closely as they roast to avoid burning.
Make the lemon tahini dressing ahead of time. Allow your tahini dressing to sit for at least 10 minutes after mixing to let the flavors meld together.
Recipe Variations & Substitutions
Salad: You can swap the arugula with Romaine lettuce or kale.
Cheese: Instead of parmesan, try feta or goat cheese.
Fresh Herbs: For a light, herby touch mix in mint, basil, cilantro, or parsley.
More Veggies: Throw in as many fresh vegetables as you’d like. Try adding bell peppers, snap peas, or radishes.
Storage and Meal Prep
Store the roasted chickpea salad and dressing in separate airtight containers. The salad lasts up to 3 days while the dressing keeps for up to 1 week. Just remember, the chickpeas won’t be as crispy but it’s still delicious!
Frequently Asked Questions
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It take about 18-20 minutes to roast chickpeas but it can take up to 30 minutes, depending on how crunchy you want them to be.
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Roasted chickpeas are just as nutritional as regular chickpeas, with enhanced flavor and texture.
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To roast chickpeas to perfection, it's crucial to follow a few key steps. Start by thoroughly drying the chickpeas before adding any oil or seasoning to ensure they develop a crispy exterior. Next, ensure they're evenly coated with oil and seasoning. Spread them out in a single layer on a baking sheet and roast at a high temperature for at least 18 minutes or until they turn a golden brown hue.
Roasted Chickpea Salad with Arugula
Ingredients
- 6 heaping cups baby arugula
- 1 cup diced cucumber
- 1 cup grape tomatoes sliced in half
- 1 cup shaved Parmesan
- 1 can chickpeas, rinsed, drained and lightly dried with a towel
- 3 tablespoons nutritional yeast
- 1 tablespoon all-purpose flour
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- 1 ½ tablespoons tahini
- 1 tsp apple cider vinegar
- 1 tablespoon olive oil
- Juice from half a lemon
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ¼ tsp black pepper
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix chickpeas together with oil, then gently stir in the rest of the ingredients until just incorporated.
- Spread evenly onto a lightly greased baking and lightly spray with olive oil to coat each bean.
- Roast for 18 minutes or until you see them starting to brown, then remove from oven and let slightly cool.
- Taste test and add extra time if you want them crispier.
- Whisk all ingredients together in a small dish until evenly incorporated.
- Let sit for 10 minutes to help the flavors meld together, then drizzle over your salad.
- Place arugula in a large bowl, then add your toppings + dressing and toss to coat. Add freshly ground black pepper to the top and a drizzle of lemon juice if desired for extra freshness. Enjoy!
Notes
- Roasting Chickpeas: Chickpeas are notorious for burning easily, and since everyone's oven temp is slightly different, watch closely to get them to the perfect texture!
- Lemon Tahini Dressing: If you want a thinner dressing, feel free to add more water, one tablespoon at a time, until desired consistency is reached.
