Mediterranean Chickpea and Arugula Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing, protein-rich salad featuring creamy chickpeas, peppery arugula, and a zesty lemon-dill dressing that’s ready in 15 minutes. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs canned chickpeas, arugula, cucumber 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 380 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

• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 5 oz arugula
• 1 medium, diced cucumber
• 1/4 cup thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried dill
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried dill, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
2. Step 2: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 medium diced cucumber, and 1/4 cup thinly sliced red onion to the dressing. Toss gently until evenly coated.
3. Step 3: Divide 5 oz arugula between two plates. Top with the chickpea mixture and sprinkle with 1/2 cup crumbled feta cheese. Serve immediately while arugula is crisp.