Balsamic Arugula Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Gang Main Course, Salad
Cuisine American, European, Italian, Mediterranean
Servings 2
Calories 360 kcal


  • Oven
  • Knife
  • Bowl


  • 2 cup Arugula
  • 2 Tomatoes
  • 1 cup Cucumber chopped
  • 1 cup Chickpeas
  • 2 tbsp Balsamic Vinegar
  • ¼ cup Olive Oil extra virgin
  • pinch Sea Salt and Pepper


  • Pre-heat the oven to 200C/400F.
  • Drain and wash the chickpeas, and then pat them dry with a paper towel. Spread the chickpeas out on a baking sheet with parchment paper and drizzle the 2 Tbsp of olive oil on top.
    1 cup Chickpeas, ¼ cup Olive Oil
  • Bake the chickpeas for 30 minutes, moving them around every 10 minutes.
  • While the chickpeas are baking, prepare the salad ingredients. Make the dressing by combining the balsamic vinegar, olive oil, sea salt and pepper.
    2 cup Arugula, 2 Tomatoes, 2 tbsp Balsamic Vinegar, ¼ cup Olive Oil, pinch Sea Salt and Pepper, 1 cup Cucumber
  • Optional: You can add a sweetener of choice here as well if desired.
  • Once the chickpeas are done, toss them into the prepared salad for a much healthier crouton alternative.


Calories: 360kcalCarbohydrates: 21gProtein: 6gFat: 29gSaturated fat: 4gPolyunsaturated fat: 4gMonounsaturated fat: 20gSodium: 245mgPotassium: 592mgFiber: 6gSuger: 7gVitamin A: 1559IUVitamin C: 22mgCalcium: 87mgIron: 2mgMagnesium: 55mgNet Carbohydrates: 15g
Keyword clean eating
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