Lemon-Dill Roasted Chickpeas with Arugula Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Crisp roasted chickpeas with bright lemon and dill, tossed over peppery arugula for a protein-packed meal. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 35 minutes, pairs chickpeas, olive oil, lemon zest into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (15 oz) can, drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp, chopped fresh dill
• 4 cups arugula
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• pinch black pepper

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 (15 oz) drained and rinsed chickpeas with 2 tbsp olive oil, 1 tbsp lemon zest, and 2 tbsp chopped dill on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes, shaking the pan halfway, until golden and crisp around the edges.
3. Step 3: While chickpeas roast, whisk 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and pinch black pepper in a small bowl. Toss 4 cups arugula with the dressing until evenly coated, then top with hot roasted chickpeas.