Salads · 30 min
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan
- 30 min
- 2–6 servings
- 635 kcal / serving
A bright, textured salad with peppery arugula, creamy avocado, and chickpeas, finished with lemony Dijon dressing. It comes together in about half an hour for a satisfying weeknight bowl.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½lemon
- ½ ozParmesan cheese
- avocados
- English cucumbers
- lemons
From the pantry: black pepper, cayenne pepper, cumin, ground, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ (5 oz) pkgbaby arugula
- ½English cucumber
- 1 clovegarlic
- ½lemon
- avocados
- English cucumbers
- lemons
Dairy, eggs & chilled
- ½ ozParmesan cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the chickpeas: drain and rinse, pat dry, then spread on a sheet pan. Toss with oil and a pinch of cumin, salt, and pepper, and spread into an even layer.
- Roast until crisp and browned around the edges, about 15 to 20 minutes. Stir once halfway through to promote even cooking.
- Make the dressing: finely mince the garlic, then whisk it with lemon juice, oil, Dijon, salt, and pepper in a small bowl until smooth.
- Prepare the produce: rinse the arugula and pat dry. Wash the cucumber and cut into medium dice. Halve, pit, and dice the avocado flesh.
- Shave or grate the Parmesan to yield 1/8 cup.
- Assemble the salad: lay a bed of arugula on plates, top with roasted chickpeas, cucumber, and avocado.
- Finish with a drizzle of the dressing and the Parmesan shavings, then season with additional pepper to taste and serve.
Two tips
- Prep ahead: roast the chickpeas and chop the veg the night before for quick assembly. Store separately in airtight containers.
- Substitute: swap cucumber for an equal amount of sliced zucchini, if desired, and use any remaining Parmesan as a topping.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 15 g
- Carbs
- 43 g
- Fat
- 48 g
- Fiber
- 16 g
- Sodium
- 290 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.