Arugula Chickpea Salad

Step up your summer salad game with Arugula Chickpea Salad! This quick and easy recipe tosses spicy arugula, creamy chickpeas, artichoke hearts, and red onion in a tasty red wine vinaigrette for a delicious and nutritious meatless meal or side dish in minutes. Inspired by Publix Apron Meals.

overhead photo of a small bowl of arugula salad with a serving bowl of salad with avocado on top

Whether you’re looking for a simple, fresh summer salad or ways to transform that can of chickpeas into something other than hummus, this easy arugula salad with chickpeas is the answer!

For this recipe, I’ve kept it simple. I tossed fresh arugula (one of my favorite leafy greens!) with chopped artichoke hearts, red onion, chickpeas, and a basic 4-ingredient red wine vinaigrette –and that’s all there is to it! You’ve got this.

But don’t be fooled by the simplicity. This salad is a canvas for your culinary creativity. Whether you serve it as a vegan meal or side dish, or add meat proteins like chicken, steak, or salmon, it’s up to you. Plus, you can easily tweak the ingredients with what you have on hand. Let’s dig into this arugula chickpea salad, shall we?

Recipe features

  • Quick and easy. It comes together in minutes, perfect for busy weeknights or last-minute gatherings!
  • Customizable. You can swap in different greens, mix and match your favorite veggies, add protein –you name it!
  • Special diets. It is naturally vegan, dairy-free, and gluten-free without sacrificing flavor!
  • Serving options. Enjoy it as a light main course, a satisfying side dish, or a hearty addition to any picnic or potluck. It’s also great for meal prep!
  • Nutrient-rich: Packed with protein, vitamins, and healthy fats, this arugula salad is not just tasty, it’s a smart choice for your health.

Ingredients you’ll need

  • Artichoke hearts. Grab a can of artichoke hearts. Drain and roughly chop them before adding them to your salad –or substitute marinated artichoke hearts for extra flavor.
  • Red onion. I prefer the taste and pop of purple that red onion adds. If you prefer a milder onion taste, use shallots or green onions. Try caramelizing the onions before adding them to the salad for a sweeter option. 
  • Baby arugula. Select the freshest container of baby arugula you can find. Fresh watercress has a similar peppery flavor, so feel free to use both!
  • Canned chickpeas. AKA garbanzo beans. These beans are packed with protein and fiber, making this salad more filling and nutritious!
  • Olive oil. This is the base of the dressing, so opt for one with a rich, smooth flavor. 
  • Red wine vinegar. Adds acidity and tanginess to the dressing. If you don’t have red wine vinegar, experiment with apple cider vinegar, white wine vinegar, or lemon juice for a different acidic taste. 
  • Sea salt. Or Himalayan pink salt or kosher salt if that’s what you have. 
  • Black pepper. Freshly ground black pepper is ideal, but pre-ground pepper is okay in a pinch.

How to make arugula chickpea salad

Step 1: Prepare the dressing. Add the olive oil, red wine vinegar, sea salt, and fresh ground black pepper to a small bowl or jar. Whisk or shake well to combine.

Step 2: Assemble the salad. Add the arugula, chickpeas, chopped artichoke hearts, and onions to a large salad bowl. 

Step 3: Dress the salad. Pour the dressing over the salad and toss gently until all ingredients are well-coated. 

Step 4: Garnish and serve. If desired, top with sliced tomato, avocado, and coarse salt –and enjoy!  

overhead photo of an arugula chickpea salad with artichoke hearts and red onion

Recipe tips

  • Keep the greens dry – Make sure your arugula is thoroughly dried before tossing it in the salad, as wet greens can dilute the dressing and make the salad soggy. I use a salad spinner for this. Patting the leaves dry with a clean kitchen towel also works. 
  • Serve immediately – For the best texture and flavor, serve your chickpea arugula salad immediately after tossing it with dressing –no one likes soggy greens!
  • Make ahead/meal prep – If you’re preparing it ahead of time or meal prepping, keep the dressing separate and add it to the salad just before serving to keep everything fresh and crisp. 


If you want to put your personalized twist on this chickpea arugula salad recipe, here are some ideas for inspiration:

  • Veggie variety – Make the most of seasonal produce! Add diced bell peppers, shredded carrots, shaved fennel, thinly sliced radishes, or halved grape tomatoes. Roasted red peppers or hearts of palm would also be great. 
  • Roasted vegetable additions – Roasted veggies like cauliflower, sweet potatoes, or butternut squash can add a hearty element to your salad.
  • Cheese additions If you’re okay with dairy, sprinkle crumbled feta cheese, shaved Parmesan, or creamy goat cheese over the top before serving for a finishing touch.
  • Nutty additions – Add sliced almonds, chopped walnuts, or toasted sunflower seeds for added texture and protein. Toss them in just before serving for maximum crunch!
  • Alternate dressings – Don’t be afraid to try a different dressing, like a balsamic or Greek vinaigrette, for a tangy twist. 

Serving suggestions

Before serving, I highly recommend topping your arugula chickpea salad with sliced tomatoes, sliced avocado, and a generous pinch of coarse salt. It’s literal perfection as a light and satisfying meal. 

For a more substantial dish, consider topping this salad with flavorful protein options, such as grilled chicken breast, shrimp, or thinly sliced steak. Or, consider serving it alongside Mediterranean halibut filets, baked salmon, or grilled sea bass. Whether you enjoy it as a side or a main course, you won’t be disappointed! 

Storing instructions

If you have any leftovers of this arugula chickpea salad, you can store them in an airtight container in the refrigerator for 2-3 days but know that for the best texture and flavor, it’s best to eat it within the first day. 


Can I use dried chickpeas instead of canned ones?

Yes, you can definitely use dried chickpeas in this salad. Just be sure to soak and cook them according to package instructions beforehand.

What can I substitute for the chickpeas?

If you’re not a fan of chickpeas, other beans like cannellini beans, black beans, or kidney beans are excellent substitutes. For a different texture and flavor, try cooked lentils or edamame.

More easy salad recipes

If you love this arugula and chickpea salad recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!

a close up photo of salad in a wood bowl with arugula, tomatoes, chickpeas, and artichokes

 For more summer salad inspiration, give this Salmon Salad with Fresh Blueberry Vinaigrette and my favorite Avocado Chicken Salad a try!

overhead photo of an arugula chickpea salad with artichoke hearts and red onion

Arugula Chickpea Salad

A simple, nutritious, gluten-free salad with arugula, artichoke hearts, and chickpeas, tossed in a red wine vinaigrette dressing.
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 226kcal
Author: Amee


  • ½ cup canned artichoke hearts chopped
  • ¼ cup red onion finely chopped
  • 5 oz container of baby arugula watercress is great here, too
  • 1 cup canned chickpeas garbanzo beans, drained and rinsed
  • 3 tbsp red wine vinegar
  • cup olive oil
  • ¼ tsp sea salt
  • tsp fresh ground black pepper
  • optional garnishes: coarse salt, sliced tomatoes, and sliced avocado for garnishing


  • Chop artichokes and onion. 
  • Combine arugula and/or watercress, chickpeas, onions and artichokes. 
  • Whisk together vinegar, oil, salt and pepper until blended; add to salad.  Toss with the salad and serve.
  • Garnish with sliced tomatoes, avocado, and coarse salt, if desired.


Calories: 226kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 515mg | Potassium: 210mg | Fiber: 4g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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5 from 2 votes (2 ratings without comment)

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