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chickpea arugula salad recipe

Arugula salad with meyer lemon rosemary chickpeas

15-minute arugula salad recipe with crispy meyer lemon rosemary chickpeas! A bright, warm, vegan chickpea arugula salad that is super simple and loaded with flavor.

Course Main Course, Salad, Side Dish
Cuisine American
Keyword gluten free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 383 kcal
Author Patricia Bozeman

Ingredients

Instructions

  1. Cut the 1/2 meyer lemon into quarters. Reserve the whole meyer lemon for the dressing. Heat 1 Tbsp of the oil in a small frying pan over medium high heat. Add the chickpeas, 1 Tbsp of the 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.

  2. Meanwhile, squeeze the juice of the remaining meyer lemon into a container with a tight fitting lid. Add the remaining 2 Tbsp olive oil, and the remaining tsp of rosemary. Season with salt and pepper and shake until emulsified.

  3. Add 2-3 large handfuls of arugula to a salad bowl. Top with the chickpeas, the charred lemons, and the other salad fixings of your choosing. Pour on the dressing and toss. Season with salt and pepper to taste and toss again. 

Nutrition Facts
Arugula salad with meyer lemon rosemary chickpeas
Amount Per Serving
Calories 383 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Sodium 593mg25%
Potassium 355mg10%
Carbohydrates 30g10%
Fiber 10g40%
Protein 10g20%
Vitamin A 295IU6%
Vitamin C 1.7mg2%
Calcium 98mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.