Arugula and Red Onion Salad with Roasted Chickpeas

Serves: 6

Roasted chickpeas add protein, flavor, texture, and color to this simple salad.

Ingredients List

  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher or coarse salt, plus more to taste
  • 1/2 teaspoon paprika
  • Freshly ground pepper to taste
  • 6 cups baby arugula
  • 1/2 red onion, thinly slivered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine or rice vinegar


  1. Preheat the oven to 375°F.
  2. Pat the chickpeas dry with a clean dishtowel. Toss the chickpeas right on a rimmed baking sheet with the olive oil, salt, paprika and pepper. Spread out in a single layer.
  3. Bake until they have turned lightly golden brown, about 20 minutes. They will firm up a bit as they cool, so do not overbake, or they will get too tough and hard – you want them to still be tender when they are room temperature. Taste and add more salt if needed. Allow to cool to room temperature.
  4. While the chickpeas are cooking, place the arugula and onion in a mixing bowl. Drizzle over the olive oil and vinegar, season with salt and pepper, and toss to coat the greens. Distribute between 6 small plates, and top with the chick peas.
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