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.
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.
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.
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.