Go Back
–+ servings
Chickpea Arugula Salad with Lemon and Parmesan

Chickpea Arugula Salad with Lemon and Parmesan

Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 396 kcal

Equipment

  • large bowl
  • whisk
  • Vegetable peeler

Ingredients
  

For the salad

  • 2 15 ounce cans chickpeas drained and rinsed
  • 5 ounces baby arugula
  • ¾ cup red onion diced
  • 2 ounces Parmigiano Reggiano cheese shaved from block
  • ¼ cup parsley minced

For the vinaigrette

  • ½ cup extra virgin olive oil
  • 1 large lemon juiced and zested
  • 1 clove garlic grated
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano

Instructions
 

Instructions

  • Drain and rinse the chickpeas.
  • In a large bowl combine the chickpeas, arugula, red onion, and parsley.
  • Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
  • Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad.
  • Enjoy!

Notes

The salad is best served the same day but can be eaten the next day. The arugula might be a tad soggy though. A vegetable peeler is the recommended tool for shaving the Parmigiano Reggiano cheese.

Nutrition

Serving: 1servingCalories: 396kcalCarbohydrates: 23.1gProtein: 11.7gFat: 30.3gSaturated Fat: 5.7gCholesterol: 10mgSodium: 1087mgPotassium: 133mgFiber: 5.6gSugar: 3.2gCalcium: 209mgIron: 2mg
Keyword arugula salad, Chickpea Salad, healthy salad, Lemon Vinaigrette, parmesan, quick salad
Tried this recipe?Let us know how it was!