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!
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.
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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:
Lettuce:
Bunnies 1, Sula 0
Arugula:
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.
Colorful, delicious, and healthy!
Pin this Chickpea salad for later!
More for Arugula Lovers
Do you love arugula like I do? I'm always looking for new ways to enjoy it. Arugula avocado salad uses creamy avocado to offset that peppery taste of arugula. Or, combine arugula with feta and tomato to make a great salad all set for a balsamic dressing.
But arugula is not just for salads! Deliciously creamy ricotta lemon pasta includes arugula in the sauce for a wonderful peppery kick!
📖 Recipe
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Chickpea Salad with Carrots and Arugula
Ingredients
- 1 can chickpeas rinsed and drained
- ⅛ 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
Instructions
- Microwave chickpeas in a medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¼ teaspoon salt, about ⅛ 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.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
You might also enjoy Mediterranean Chopped Salad or Chickpea Avocado Salad!
Bianca
What a yummy bowl this was! Gonna be making this again
Sula
Thank you! Its really a bowl of good for you ingredients!
Cindy Mom the Lunch Lady
I made this at work on Friday and it got rave reviews. The creamy chickpeas paired wonderfully with the spicy arugula.
Sula
Wonderful, thanks for letting me know!
Ashley
Delicious recipe!
Sula
Thank you, I'm so glad you enjoyed it!
Chef Mireille
What an easy and healthy salad. I had all of the ingredients in stock and this made such a delicious lunch with no fuss!
Sula
It is one of my favorite healthy lunches!
Andrea
my kind of salad! so fresh and vibrant! love it!
Sula
It is so healthy and good!
Giangi Townsend
Love everything about this healthy and super easy recipe to make. Thank you for sharing. Chickpeas are my favorite and always have extra cans in the house. You never know when the craving is calling me.
Sula
This salad is a great way to satisfy that craving!
Lisa
Absolutely delicious, thanks for the recipe!
If you try growing salad greens again, throw a marigold or two in with the greens. It’ll help keep the rabbits away!
Sula
Yes I'll have to remember that; or just grow arugula!
Jess
I also love all the flavors you get in this one salad! Nice work!
Sula
Thank you, its a favorite for sure!