Warm Chickpea Arugula Salad Recipe
This warm chickpea and arugula salad is a fantastic and fresh 15-minute vegetarian recipe: perfect as a side dish, light lunch, or warm salad with dinner. Canned chickpeas are tossed with lightly sauteed garlic, and pan-fried with handfuls of fresh arugula greens.
This easy bowl is a great spring recipe, loaded with plant-based protein from the chickpeas.
Want more plant-based salad recipes? Try our quinoa salad with black beans, crunchy Thai chickpea salad, and our favorite farro and artichoke salad!
This super easy 15-minute warm salad is one of my favorite light lunches. It’s an especially great quick salad you can whip up quickly that pairs well with almost any main dish, especially hot honey pizza and lentil sloppy Joe’s.
An easy and fantastic one-pot recipe, start by sauteeing garlic and adding chickpeas and arugula and warm until tender. Finish the dish with crushed chili flakes and serve immediately.
Notes from the Kitchen
- This warm salad is quick and easy.
- An inexpensive and affordable recipe made with canned beans.
- Enjoy this as a side dish or as a main course.
- Ready in 15 minutes, this warm salad gets on the table fast.
- Cooks of any skill level can make this recipe by following along with the step-by-step photos below.
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The base of this recipe is canned chickpeas, which are a great high protein plant-based ingredient. You can use canned chickpeas (which are easy and simple) or you can make chickpeas from scratch in your Instant Pot.
We mix the chickpeas with olive oil and sauteed garlic, which give the salad a nice flavor. We also finish the dish with a bit of salt, pepper, and fresh lemon juice at the end for a nice brightness.
Arugula (also known as rocket) has a bold, peppery flavor which pairs nicely with the mild chickpeas. We also like to add a bit of dried chili flakes at the end for a nice bit of heat and spice.
Additions and Substitutions
If you wanted to use different beans, white beans, navy beans, or cannelini beans are great substitutions.
You can use baby spinach instead of arugula… or even baby kale.
If you find chili flakes too spicy, you can omit them or use a milder spice like paprika instead.
Step-By-Step Photos and Directions
Step 1: In a pan or large pot, add the olive oil and heat over medium heat. Add the garlic and saute for 2-3 minutes until the garlic begins to brown.
Step 2: Drain and rinse your chickpeas, and add them to the pan with the garlic. Saute for an additional 1-2 minutes.
Step 3: Add in the arugula, and allow it to saute with the chickpeas for a few minutes until warmed and wilted.
Step 4: Remove the pan from heat, and stir in the salt, pepper, and lemon juice. Finish the dish with a sprinkle of red chili flakes and enjoy warm!
Recipe FAQs
Yes, you can also eat this salad cold, if you wanted to make it ahead of time or refrigerate it for later.
The base of this recipe is canned chickpeas and fresh arugula, tossed with warm garlic, salt, pepper, lemon juice, and finished with red chili flakes for a little bit of heat.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
More Easy Vegetarian Salad Recipes
- Sumo Orange Salad Recipe
- Stuffed Date and Arugula Salad Recipe
- Radiatori Pasta Salad Recipe
- Kale and Pear Salad Recipe
- Burrata Salad with Apples and Honey
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone!
Warm Chickpea Arugula Salad
Equipment
- Large Pan
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 14 ounces chickpeas drained and rinsed
- 2 cups arugula
- 1/4 teaspoon salt and pepper
- 1 lemon juiced
- 1/4 teaspoon red chili flakes
Instructions
- In a pan or large pot, add the olive oil and heat over medium heat. Add the garlic and saute for 2-3 minutes until the garlic begins to brown.
- Drain and rinse your chickpeas, and add them to the pan with the garlic. Saute for an additional 1-2 minutes.
- Add in the arugula, and allow it to saute with the chickpeas for a few minutes until warmed and wilted.
- Remove the pan from heat, and stir in the salt, pepper, and lemon juice. Finish the dish with a sprinkle of red chili flakes and enjoy warm!
Notes
Nutrition
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