Chickpea, Carrot and Arugula Salad

chickpea salad

Only 6 ingredients needed

Time for a great summer chickpea salad that provides plenty of protein and needs no cooking. Even better, it requires only 6 ingredients, plus spices. As a vegetarian main or a side dish, this salad delivers your veggies in a delicious package!

ingredients for chickpea salad

This is another recipe from one of my favorites: The Complete Mediterranean Cookbook. It features chickpeas, arugula and carrots, plus Kalamata olives and a lemony dressing.

Growing arugula in pots

Since this salad uses arugula, let’s detour a minute to my backyard. This year I decided to grow a few greens in some leftover empty pots. I filled each pot with soil and used one packet of lettuce seed for one pot and a packet of arugula seed for the other. After growing for about 4-6 weeks, here are the results:

bunnies ate all my lettuce


Bunnies 1, Sula 0

arugula growing in a pot


Bunnies 0, Sula 1

I guess the rabbits don’t appreciate the “peppery” taste of arugula. I will definitely grow this again! So convenient just to walk out and harvest it. Since I only needed a half-cup for this salad, my one-pot garden provided more than an adequate supply.

How to make Chickpea Carrot and Arugula Salad

The closest this recipe comes to cooking is the chickpeas. Microwave them for 2 minutes until hot, then a simple dressing of olive oil, lemon juice and seasoning is added. Then let ‘em sit for at least 30 minutes – this helps the flavor infuse the chickpeas, rather than just being a superficial taste.

The rest of the ingredients are then added and tossed together. Season with salt and pepper, and serve.

Chickpea salad


Colorful, delicious, and healthy!

chickpea salad
Print Recipe
5 from 10 votes

Chickpea Salad with Carrots and Arugula

Colorful, healthy and delicious!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 109kcal
Author: Sula


  • 1 can chickpeas rinsed and drained
  • 1/8 cup olive oil extra-virgin
  • 1 TB lemon juice
  • salt and pepper
  • dash of cayenne pepper
  • 2 medium carrots peeled and shredded
  • ½ cup arugula (baby) chopped coarse
  • ¼ c Kalamata olives pitted and chopped


  • Microwave chickpeas in a medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¼ teaspoon salt, about 1/8 teaspoon of pepper and a dash of cayenne pepper. Let sit for 30 minutes.
  • Add carrots, arugula and olives and toss to combine. Season with salt and pepper to taste and serve.


Calories: 109kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5250IU | Vitamin C: 3.6mg | Calcium: 27mg | Iron: 0.2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Chickpea salad

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You might also enjoy Mediterranean Chopped Salad or Chickpea Avocado Salad!


    24 thoughts on “Chickpea, Carrot and Arugula Salad

    1. Mmm, this looks delicious! And it’s so easy!!! I am on my way to being vegan, so this is a great recipe to get me started. Thanks, Sula!

    2. I wouldn’t have thought it’s possible, but I like Arugula and in this salad it’s particularly tasty. Good one!

    3. 5 stars
      This salad looks so colorful and healthy. That’s great you were able to grow your own arugula. Growing my own salad greens and herbs has been on my to-do list!

      1. Yes, as you can tell, I live in an area with a lot of critters. Even so, herbs are easy to grow. I’ve been very successful with oregano, basil and parsley. Now arugula will also become an annual “crop.” 🙂

    4. 5 stars
      This looks so delicious and really easy. I’m also growing my arugula in pots, so I’ve got lots of them (they do grow really quick). There must be enough in short time for this salad 😉

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