Easy 15-minute lemon chickpea arugula salad recipe! A bright vegan salad with peppery arugula and warm lemon rosemary chickpeas.
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Hey, Rhubarbarians! Here we are with ANOTHER easy salad recipe. This warm arugula chickpea salad is ready in just 15 minutes.
It's simple, it's vibrant, it's quick, and it's a great way to use meyer lemons during their short season.
Check out this list of the best winter salads to eat all season long!
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I try to eat as many meyer lemons as I can this time of year because they don't stick around for very long. They are much more mild than regular lemons and are almost like a tangerine-lemon hybrid. But, if you only have regular lemons on hand, that's ok!
If you've got some extra meyer lemons on hand, make a meyer lemon old fashioned to drink alongside this salad. You won't regret it!
When are meyer lemons in season? Meyer lemons are in season from December to March and are such a treat during the cold winter months!
Why you'll love this
This vegan arugula salad is quick, easy, and full of bright flavors from the lemon, arugula, and the rosemary. Top it with creamy avocado and crunchy radish and it's just... chef's kiss!
It makes a wonderful light dinner or a side dish and is ready in just 15 minutes from start to finish. Huzzah!
My favorite thing about this salad is the crispy sauteed chickpeas. They are sauteed with a bit of oil, fresh rosemary, and meyer lemons. The lemon gets a bit blackened and the chickpeas soak up all the flavor. You MIGHT want to double this batch and put some to the side to snack on! They are that good!
Vegetarian salad recipes to try:
You must use the category slug, not a URL, in the category field.Ingredients and equipment
Here is everything you need to make this arugula and chickpea salad at home! Full ingredient amounts with instructions are listed in the recipe card at the bottom of this article
Ingredients:
- Meyer lemons. See the notes in the recipe card for using regular lemons if that's what you have.
- Olive oil
- Chickpeas
- Fresh rosemary
- Fresh arugula
- Salad fixings. I like avocado and radish.
- Salt and pepper
Equipment:
- Sharp knife and cutting board for chopping and slicing.
- Can opener, fine mesh strainer, and towel or paper towels for the chickpeas.
- Stove top or cook top.
- Small to medium skillet or frying pan.
- Measuring spoons.
- Stirring utensil like a wooden spoon or spoonula. I use this spoonula every day in my kitchen!
- Citrus juicer (optional). You can use your hands to squeeze the lemon juice if you'd like.
- Container to make the salad dressing. I like to use 8 ounce ball jars.
- Small whisk or tight fitting lid for your container to emulsify the dressing.
- Salad serving bowl and tossers.
- Serving plates and forks.
Step by step instructions
Here's how to make lemon chickpea arugula salad perfectly at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- First, prep your ingredients. Drain, rinse, and dry the chickpeas, chop the lemon and the rosemary, and mince rosemary.
- Heat some of the olive oil in a pan and saute the chickpeas along with the chopped lemon and rosemary.
- Saute for about 10 minutes until the chickpeas are crispy and the lemon is slightly charred.
- While the chickpeas are cooking, make your salad dressing.
- Combine lemon juice, olive oil, rosemary, salt, and pepper into a container.
- Either whisk until emulsified or put a tight fitting lid on your container and shake until emulsified.
- Put a few handfuls of arugula in a large bowl.
- Top with the warm chickpea mixture.
- Add your salad fixings like avocado and radish.
- Top with the dressing and toss together.
- Serve immediately.
Serving suggestions
This is one of those versatile salads that can be served as a light weeknight main dish or a hearty side dish!
To make this arugula chickpea salad more hearty as a main dish, try adding an additional protein of your choice (meat or tofu) and additional veggies. I like to add pine nuts or pepitas as well as feta cheese too.
To serve as a main dish, try serving with:
To serve as a side dish, try serving with:
Can I use regular lemons instead of meyer lemons?
Yes! Meyer lemons aren't always easy to find. They're more expensive than regular lemons too. The good news is that you CAN use regular lemons instead of meyer lemons. There are a few things you can do:
- Use regular lemons when cooking the chickpeas, but make the dressing with half lemon juice and half tangerine juice.
- Add a bit of sweetener to the salad dressing with either honey or maple syrup. Just a teaspoon or so will go a long way.
Recipe tips and substitutions
- If you can't find meyer lemons, go ahead and use regular lemons but add a bit of sugar or honey to the salad dressing.
- Don't like arugula? Go ahead and use your favorite salad greens instead!
- Add a protein of your choice to make the salad more hearty.
- Add parmesan or feta cheese if desired.
Have you tried our roasted buffalo chickpea salad?
Storing and freezing
Storing: This arugula salad won't store well once it has been dressed and tossed together. I recommend storing the ingredients separately if making ahead and tossing together before serving.
Freezing: Unfortunately, this salad does not freeze well. The components won't freeze well separately either. Best to eat it fresh!
FAQs
Yep! You can read all about arugula and it's health benefits here.
Chickpeas are so mild and versatile that almost everything goes well with chickpeas! From sweet to savory flavors, chickpeas are great with so many things. You can read more about chickpeas in our chickpea guide.
Yes! Arugula is fabulous as a lettuce. It has a peppery flavor making it great for salads and sandwiches.
This lemon chickpea salad is vegan.
This chickpea arugula salad is gluten free.
More citrus recipes you'll love:
- Green olive pasta with lemon and breadcrumbs
- Meyer lemon old fashioned cocktail
- Sauteed broccoli rabe with garlic and lemon
- Orange pancakes with buttermilk and cinnamon
- Creamy cilantro lime sauce
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Lemon chickpea arugula salad
Ingredients
- 1 ½ medium meyer lemons
- 3 Tablespoons extra virgin olive oil divided
- 1 15oz can chickpeas Drained, rinsed, and patted dry
- 1 Tablespoon fresh rosemary leaves chopped
- 1 teaspoon fresh rosemary leaves minced
- 2 large handfuls fresh arugula
- avocado, fresh radish, meyer lemon slices, or other salad fixings of your choice
- Salt and pepper
Instructions
- Cut the ½ meyer lemon into four quarters. Reserve the whole meyer lemon for the dressing.1 ½ medium meyer lemons
- Heat 1 Tablespoon of the oil in a small frying pan over medium high heat. Add the chickpeas, 1 Tablespoon of chopped rosemary, and the 4 meyer lemon pieces. Saute, stirring occasionally, about 10 minutes or until the chickpeas are crispy and the lemon is a bit charred.3 Tablespoons extra virgin olive oil, 1 15oz can chickpeas, 1 Tablespoon fresh rosemary leaves
- Meanwhile, make the salad dressing. Squeeze the juice of the remaining meyer lemon into a container with a tight fitting lid. Add the remaining 2 Tablespoons olive oil, and the remaining teaspoon of minced rosemary. Season with a pinch each of salt and pepper and emulsify by whisking or shaking in a jar with a tight fitting lid.1 teaspoon fresh rosemary leaves, Salt and pepper
- To build the salad, add 2-3 large handfuls of arugula to a salad bowl. Top with the warm chickpeas along with the charred lemons, and the other salad fixings of your choosing. I like avocado slices and radishes. Pour on the dressing and toss. Season with salt and pepper to taste and toss again.2 large handfuls fresh arugula, avocado, fresh radish, meyer lemon slices, or other salad fixings of your choice
Notes
- If you can't find meyer lemons, go ahead and use regular lemons but add a bit of sugar or honey to the salad dressing.
- Don't like arugula? Go ahead and use your favorite salad greens instead!
- Add a protein of your choice to make the salad more hearty.
- Add parmesan or feta cheese if desired.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Lisa
Oh my gosh, I love the clean eating flavors in this salad. From the crispy chick peas to that bright, tangy dressing. Big on flavor and precisely what we need after months of soups, stews and braises! Please save a place t the table for me. I'll bring wine.
Dana
Arugula and lemon are a magical combo. I'm in love with this salad and its punch of protein from the chickpeas! I just happen to have some in my pantry, so I think I"m going to rock this for dinner this week. Simple, refreshing, and nutritious!
Debra
This salad has my name all over it! I've only crisped chick peas in the oven before....so excited to try this stovetop technique! Meyer Lemons are an all time favorite and I also like to take advantage of their season, so this is just a perfect recipe to add to my list...plus that fresh rosemary? YUM.
Gloria
I always have chickpeas in the house. What a great dinner salad. Hearty and full of flavour. Perfect meal for "meatless" Monday!!