Chickpea, Carrot and Arugula Salad

4 servings
40 min

Only 6 ingredients needed Time for a great summer chickpea salad that provides plenty of protein and needs no cooking. Even better, it requires only 6 ingredients, plus spices. As a vegetarian main or a side dish, this salad delivers your veggies in a delicious package!

This is another recipe from one of my favorites: The Complete Mediterranean Cookbook. It features chickpeas, arugula and carrots, plus Kalamata olives and a lemony dressing.

Growing arugula in pots

Since this salad uses arugula, let’s detour a minute to my backyard. This year I decided to grow a few greens in some leftover empty pots. I filled each pot with soil and used one packet of lettuce seed for one pot and a packet of arugula seed for the other. After growing for about 4-6 weeks, here are the results:


Bunnies 1, Sula 0


Bunnies 0, Sula 1

I guess the rabbits don’t appreciate the “peppery” taste of

arugula. I will definitely grow this again! So

convenient just to walk out and harvest it. Since I only needed a half-cup for

this salad, my one-pot garden provided more than an adequate supply.

How to make Chickpea Carrot and Arugula Salad

The closest this recipe comes to cooking is the chickpeas. Microwave

them for 2 minutes until hot, then a simple dressing of olive oil, lemon juice

and seasoning is added. Then let ‘em sit for at least 30 minutes – this helps

the flavor infuse the chickpeas, rather than just being a superficial taste.

The rest of the ingredients are then added and tossed

together. Season with salt and pepper, and serve.


Colorful, delicious, and healthy!

Pin this Chickpea salad for later!

You might also enjoy Mediterranean Chopped Salad or Chickpea Avocado Salad!

Chickpea, Carrot and Arugula Salad
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 can chickpeas rinsed and drained
  • 1/8 cup (2 Tablespoons) olive oil, extra-virgin
  • 1 TB lemon juice
  • salt and pepper
  • dash of cayenne pepper
  • 2 medium carrots peeled and shredded
  • ½ cup arugula (baby) chopped coarse
  • ¼ c Kalamata olives pitted and chopped

Microwave chickpeas in a medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¼ teaspoon salt, about 1/8 teaspoon of pepper and a dash of cayenne pepper. Let sit for 30 minutes.
Add carrots, arugula and olives and toss to combine. Season with salt and pepper to taste and serve.
Sula **
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  • Ameka Ameka on Jun 27, 2021

    What is the amount of olive oil? ⅛ cup olive oil extra-virgin as listed needs translation.

    • See 1 previous
    • Sula ** Sula ** on Jun 28, 2021

      Thank you for commenting, I didn't notice how strange that fraction looked when it posted. Yes, 1/8 cup is 2 Tablespoons. I will try to edit the recipe card so it is more clear.