The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!

The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!

Oh how I love a good salad and this one is packed with fiber and protein!  I am such a fan of chickpeas and recently realized I had a ton of cans in my pantry while cleaning it out so this was the perfect way to use them.  Roasted chickpeas crisp up so perfectly in the oven (or air fryer!) and they add the best crunch to this otherwise boring salad.  I’m obsessed with adding them to salads or even in soups in place of croutons!

The other great thing about chickpeas is that they are actually really filling as well with tons of great health benefits so they make for a great lunch option.  Sometimes I’ll double this recipe and keep some in a container as a snack!

The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!

Here’s What You’ll Need

The real star of this salad are these honey roasted chickpeas and they are so, SO simple to make!  Here’s what you’ll need to make this salad:

  • lettuce – I used arugula because it’s just my personal favorite leafy green with all that delicious peppery flavor, but you could use chopped romaine, kale or even baby spinach leaves
  • radishes – I wanted to throw in some veggies and I just love the color and texture radishes add to the salad
  • avocado – adds some creaminess with the crunchy chickpeas along with delicious nutritional benefits
  • parmesan cheese – I added just a sprinkle of freshly grated parmesan cheese to this salad, but you could use any type of cheese you’d like or feel free to leave this out if you’re vegan
  • chickpeas – the star of the salad!  All you need is one (15 oz) can, but you can totally double this recipe so you have extra chickpeas as a healthy snack!  Trust me, they’re addicting…
  • olive oil – this helps the chickpeas to get nice and crispy in the oven!
  • honey – adds a touch of sweetness and you can substitute maple syrup if vegan
  • dijon mustard – adds more depth of flavor to the chickpeas and tastes amazing with the honey
  • seasonings – combination of paprika, chili powder, cinnamon, dried thyme, and sea salt

Lemon Dijon Herb Dressing

I tossed this salad with one of my FAVORITE vinaigrettes, this Lemon Dijon Herb Dressing.  Seriously SO dang good.  It’s bright and lemony with a little sweetness from the honey, has some zip and tanginess from the dijon, all mixed together with shallots and fresh herbs.  I mean, this dressing really is the best!  I only use about half of the recipe for this salad.

The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!

How to Make Honey Roasted Chickpeas

  1. Air dry chickpeas.  Drain and rinse the chickpeas and spread them out on a paper towel, patting them dry.  I like to let them air dry for about 30 to 45 minutes to really make sure they’ll crisp up nicely in the oven.  If you don’t have time for that, no problem.  Just really pat them down with your paper towel and get them as dry as possible.
  2. Toss with olive oil.  Once the chickpeas are nice and dry, toss them with olive oil and season with sea salt.  We’ll add the honey-spice mixture after they’re done roasting so that the spices don’t burn and make the chickpeas taste bitter.
  3. Roast in the oven.  Spread the chickpeas out in a single layer on a baking sheet and roast in the oven at 400 degrees for 25 to 30 minutes, shaking the pan halfway through.  Then turn off the oven and let the chickpeas sit in the warm oven, with the door partially open, for about 15 more minutes to really let them crisp up!
  4. Season and enjoy!  Once the chickpeas are crispy, whisk together a teaspoon more of olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme and toss with the chickpeas until fully coated.  Top them immediately on your salad and enjoy while they’re warm and crispy!
The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!

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5 from 4 votes

Arugula Salad with Honey Roasted Chickpeas

The most delicious Arugula Salad with Honey Roasted Chickpeas that are sweet, savory and perfectly crunchy!  Top with fresh veggies, avocado slices and my lemon dijon herb dressing!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients 

For the Salad:

  • 6 cups arugula
  • 1 avocado, pitted and sliced
  • 4 radishes, thinly sliced
  • 1/4 cup freshly grated parmesan cheese
  • 3 Tbsp fresh chives, minced
  • Lemon Dijon Herb Dressing, recipe

For the Chickpeas:

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 Tbsp olive oil + a little more right before serving
  • 1/2 tsp sea salt
  • 1 Tbsp honey, or maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 1/4 tsp dried thyme
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Instructions 

  • Preheat oven to 400 degrees F.
  • Drain and rinse the chickpeas and spread them out on a paper towel, patting them dry.  Let the chickpeas air dry for about 30 to 45 minutes to really make sure they’ll crisp up nicely in the oven.  (If you don’t have time for that, make sure to really pat them down with your paper towel to get them as dry as possible.)
  • Once the chickpeas are nice and dry, toss them with olive oil and season with sea salt.  We’ll add the honey-spice mixture after they’re done roasting so that the spices don’t burn and make the chickpeas taste bitter.
  • Spread the chickpeas out in a single layer on a baking sheet and roast in the oven for 25 to 30 minutes, shaking the pan halfway through.  Next, turn off the oven and let the chickpeas sit in the warm oven (with the door partially open) for about 15 more minutes to really let them crisp up.
  • While the chickpeas are roasting, whisk together the lemon dijon herb dressing (I use half of the recipe), slice up the avocado, radishes and chives.
  • Once the chickpeas are crispy, whisk together a teaspoon more of olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme and toss with the chickpeas until fully coated.
  • To make the salad, in a large bowl add the arugula, warm chickpeas, avocado, radishes and chives and toss with the lemon dijon herb dressing.  Top with freshly grated parmesan cheese and additional herbs, if desired.  Serve and enjoy!

Notes

*This salad does not keep well once tossed in the dressing, so keep everything separate until ready to serve.
*Store chickpeas in a sealed container at room temperature (not your fridge) for up to 2 days, however they taste best (and crispiest!) the same day.

Nutrition

Serving: 1/6th of recipe | Calories: 248kcal | Carbohydrates: 27.5g | Protein: 6.3g | Fat: 13.6g | Saturated Fat: 2.4g | Sodium: 419.6mg | Fiber: 6g | Sugar: 6.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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3 Comments

  1. Denise says:

    5 stars
    SO GOOD! we’ve made this a few times and it always gets rave reviews. Making it for thanksgiving this year for a fresh addition to the table.

  2. Brenda Persian says:

    So healthy and delicious and easy to make!