Arugula Chickpea Salad

This Arugula Chickpea Salad is EVERYTHING. If you are looking for a big, hearty salad packed with flavor, this is it. This easy meatless salad is loaded with arugula, crispy chickpeas, hard boiled eggs and shallots. 

You guys. This salad. THIS. SALAD. It is so good. There is so much going on. You’ve got the peppery arugula, the hardboiled eggs and the crispy chickpeas. It’s a flavor and texture powerhouse. And it is hearty. Which makes it perfect for lunch or dinner. 

Arugula is not one of the most popular greens out there but it is one of my favorites. I love it for its bright, peppery flavor. I love putting it on my Italian Pressed Sandwiches. It makes a great addition to this Sausage and Arugula Pasta. And this holiday favorite Spinach, Arugula Cranberry Salad.

But for this Arugula Chickpea Salad, the arugula is the only green and is the star of the show. It is glorious.

Let’s talk about what you’ll need to make it: 

Arugula Chickpea Salad Ingredients: 

This salad is essentially broken into two ingredients: the bulk of the salad and the vinaigrette. 

For the salad you will need: 

• BABY ARUGULA: You should be able to find baby arugula in the produce section with the other boxed salad greens.
• CHICKPEAS (GARBANZO BEANS): For ease, it is best to use canned chickpeas in this recipe. Make sure they are rinsed, drained and dried for the best results. 
• OIL: A neutral oil like canola, avocado or vegetable to fry the chickpeas. 
• HARDBOILED EGGS: They add creaminess and protein to the salad. 
• SHALLOTS: I chose shallots in this salad because they are more subtle than other onion varieties and not as harsh when eaten raw. 

For the dressing you’ll need: 

• EXTRA VIRGIN OLIVE OIL: Use the highest quality virgin olive oil you have, it’ll give you the best flavor.
• STONE GROUND MUSTARD: Made from brown mustard seeds, stone ground mustard is a bit spicier than yellow mustard. If you don’t have it you can use dijon. 
• WHITE WINE VINEGAR: Made with white wine, white wine vinegar has a very neutral flavor almost fruity flavor. 
• GARLIC: Because the garlic is raw in this recipe, you don’t need a lot. One small clove will do. 
• SALT AND PEPPER 

Step by Step Photos and Instructions: 

Unlike most salads, you do need to do a bit of cooking with this salad. But making crispy chickpeas is easy and assembling the whole salad is a cinch. Follow along with these step by step photos and instructions. 

STEP #1: Rinse and pat dry the chickpeas. 

STEP #2: Heat oil in a skillet over medium heat. Add the dried chickpeas and cook in a single layer. Shaking the pan every so often until the chickpeas are golden brown. This will take 10 – 15 minutes. Transfer to a paper towel lined plate and sprinkle with salt. 

STEP #3: Whisk together all of the dressing ingredients. Adjust seasoning with salt and pepper if needed. 

STEP #4: Combine arugula, crispy chickpeas, shallots and hardboiled eggs into a large bowl. Drizzle dressing over the top and serve immediately. 

Storage and Leftovers: 

You can make the salad to the point of dressing a little bit in advance. And then dress when ready. Once the salad is dressed it is best eaten immediately. 

Seriously, every bite of this crispy chickpea and arugula salad packs so much goodness, I can hardly handle it. One bite and I think you’ll agree!

Looking for more Chickpea Recipes? Try these: 

Chickpea Burger is the perfect meatless option for your next backyard BBQ! 

We love these Curry Chickpeas, they are one of our favorite snacks! 

Chickpea Salad is a flavor-packed salad that is perfect for potlucks. 

Note: Originally published in 2016. Updated in 2024 with new photos, step by step photos and nutrition information.

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Crispy Chickpea and Arugula Salad

This crispy chickpea and arugula salad is loaded with arugula, crispy fried chickpeas, boiled eggs, shallots and a mustard vinaigrette. Get the recipe here!

Course Salad, Side Dishes

Cuisine American

Keyword arugula, chickpeas, garbanzo beans, gluten free, salad

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 Servings

Calories 495kcal

Ingredients

Ingredients:

• 1/4 cup oil such as canola, vegetable or avocado
• 15 ounces chickpeas drained and rinsed
• 3 ounces baby arugula
• 3 hard boiled eggs quartered
• 1/4 cup thinly sliced shallots

Mustard Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 teaspoon stone ground mustard
• 2 tablespoons white wine vinegar
• 1 garlic clove minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• Heat oil in a skillet over medium-high heat. Add in chickpeas and cook until golden brown, 10-15 minutes, stirring every 5 minutes. Transfer to a paper towel lined plate and sprinkle with salt.
• In a large bowl combine arugula, hard boiled eggs, chickpeas and shallots.
• In a small bowl whisk all vinaigrette ingredients together.
• Drizzle vinaigrette over salad. Toss to coat and serve.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 495kcal | Carbohydrates: 33g | Protein: 15g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 512mg | Potassium: 494mg | Fiber: 9g | Sugar: 7g | Vitamin A: 730IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 4mg

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