Salads · 30 min
Roasted Chickpea & Tomato Salad with Arugula & Feta
- 30 min
- 2–6 servings
- 473 kcal / serving
A wholesome weeknight salad with roasted chickpeas, tomatoes, and feta tossed with peppery arugula. The mix stays hearty yet fresh, balancing tangy dressing with creamy feta for a satisfying bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lemon
- ½ mediumred onion
- lemons
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, oregano, dried, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · salad spinner (optional) · spatula
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
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lemon
- ½ mediumred onion
- lemons
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta 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 |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lemon | ½ | 1 | 1 ½ |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Start by preheating the oven to 450°F.
- Rinse and drain the chickpeas, then pat them dry with paper towels.
- Thinly slice the red onion into half rings and halve the grape tomatoes.
- Spread the chickpeas, onion, and tomatoes on a baking sheet; drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven until the chickpeas are lightly browned and the tomatoes are starting to collapse, about 10 to 15 minutes.
- Meanwhile, mince the garlic and whisk it with lemon juice, olive oil, Dijon mustard, oregano, salt, and pepper to make the dressing.
- Wash and dry the arugula, then place it in a large bowl.
- Add the roasted chickpeas, onion, and tomatoes to the arugula, then crumble the feta on top and toss gently to combine.
- To serve, spoon the salad onto plates and drizzle with the dressing, finishing with a final light toss if desired.
Two tips
- Make ahead: roast the chickpeas and onion earlier in the day and refrigerate; rewarm briefly or serve at room temperature.
- Serving idea: swap feta for crumbled goat cheese or add a squeeze of lemon over individual portions for extra brightness.
Nutrition per serving
- Calories
- 473 kcal
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 31 g
- Fiber
- 10 g
- Sodium
- 544 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.