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Roasted Chickpea & Tomato Salad with Arugula & Feta.

  • 1 (5 oz) pkg
    baby arugula
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1
    lemon
  • 1 medium
    red onion
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Drain and rinse chickpeas. Place on paper towels and pat dry.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 3
    Peel and thinly slice onion into half rings. Wash and halve tomatoes.
    1 medium red onion
    1 pint grape tomatoes
  • 4
    Place chickpeas, onion, and tomatoes on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place in the oven and roast until chickpeas are golden and tomatoes begin to collapse, 10-15 minutes.
  • 6
    Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, Dijon, oregano, salt, and pepper.
    2 cloves garlic
    juice of 1 lemon
    4 tbsp extra virgin olive oil
    1 tsp Dijon mustard
    1 tsp oregano
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Wash and dry arugula. Transfer to a large bowl.
    1 (5 oz) pkg baby arugula
  • 8
    Add chickpeas, onion, tomatoes, and feta to bowl with arugula and toss.
    1 (4 oz) pkg crumbled feta cheese
  • 9
    To serve, arrange salad on a plate and drizzle with dressing. Enjoy!