Arugula, Roasted Chickpea and Feta Salad

A wonderful salad with arugula.

Part of our series on Salads

Arugula, Roasted Chickpea and Feta Salad




  • 1 12-ounce can chickpeas, rinsed, drained

  • 5 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon red wine vinegar

  • 7 ounces arugula (about 7 cups)

  • 1/2 cup fresh mint leaves

  • 1/4 cup thinly sliced red onion

  • 3 ounces crumbled feta cheese

  • salt and freshly ground black pepper, to taste


  • Preheat oven to 400°.

  • Place half of the chickpeas on a rimmed baking sheet

  • Drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper.  

  • Roast until chickpeas are golden brown and crispy, 20-23 minutes. Let cool; set aside.

  • Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, 1/4 cup of chopped fresh mint, and vinegar in a small bowl.

  • Season vinaigrette with salt, pepper, and more lemon juice, if desired.

  • Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl.

  • Drizzle vinaigrette over and season with salt and pepper;

  • Gently toss to coat.

  • Garnish with reserved roasted chickpeas and feta.

  • Serve and enjoy


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