Arugula Salad with Roasted Chickpeas and Lemon Garlic Dressing
Prep time
Cook time
Total time
A delicious salad with rocket salad and roasted chickpeas.
Recipe type: Salad
Cuisine: Western
Serves: 2 persons
  • 1 packet / box of rocket salad leaves (baby spinach or other dark mixed greens are fine too)
  • ¼ cup baby tomatoes
  • 1 small garlic clove – minced
  • 3 tbsp extra virgin olive oil
  • Juice from one lemon
  • ¼ tsp salt
  • Black pepper – as little or as much needed
  • ½ cup shaved parmesan cheese (I use Parmigiano Regianno)
  • Roasted chickpeas:
  • ½ can (100 g) chickpeas / garbanzo peas – rinsed and drained
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 210°C/425°F.
  2. Rinse and drain the chickpeas. Spread them on a baking tray lined with aluminium foil and drizzle olive oil, salt and pepper all over. Roast them for 10 – 12 mins. Remove tray and let it cool slightly.
  3. In a small bowl, add in extra virgin olive oil, lemon juice, minced garlic, salt and pepper. Whisk well until the mixture is emulsified.
  4. Assemble the arugula, baby tomatoes, and chickpeas in a bowl. Drizzle the dressing all over and toss well. Top with shaved parmesan cheese and serve.
Recipe by Bear Naked Food at