Quick, easy, and totally delicious, this tasty Tomato Arugula Salad features baby arugula, chickpeas, tomatoes, sliced almonds, crumbled feta, and a fresh lemon dressing!
I’m still over here scarfing buckets of arugula with no regrets. I love this healthy veggie!
Today’s tasty creation features a can of chickpeas, toasted sliced almonds, creamy feta cheese, and fresh baby arugula tossed in a speedy homemade lemon vinaigrette.
This scrumptious salad may have simple ingredients but it’s absolutely packed with amazing flavor and texture!
Let’s dive on in, shall we?
All About Arugula
If you’re new to this salad superstar, arugula is a versatile leafy green with a slightly peppery and nutty flavor. It’s texture makes arugula a fantastic base for salads and also makes a delightful pesto, sandwich topper, and pizza toppping, plus it’s also great in warm grain bowls, flatbreads, and so much more!
It’s actually related to cruciferous veggies like broccoli, cauliflower, and cabbage which explains why it’s so nutrient dense. It’s full of antioxidants, vitamin K, calcium, potassium, folate, vitamin C, and vitamin A.
If you haven’t given this low-calorie leafy green veggie a chance yet, now is totally the time!
Arugula Salad Ingredients
Here’s what you’ll need to make this scrumptious salad! As written it’s gluten-free, grain-free, and vegetarian.
Arugula
I like to use baby arugula since it’s already the perfect size for your fork!
Tomatoes
Cut cherry tomatoes in half or quarters for this salad. You can also dice larger tomatoes (like roma or heirloom varieties) or use campari tomatoes, grape tomatoes, and even those cute multi-colored tomatoes the grocery stores start carrying as the months get warmer. Any tomato you enjoy will work fantastic.
Chickpeas
Simply drain and rinse a can of garbanzo beans and you’re good to go!
Sliced Almonds
For extra flavor, toast sliced almonds on a skillet for a few minutes, stirring often, until warm and fragrant. Short on time? Open that package of sliced almonds and toss ’em right in! Toasted pecans or walnuts would also be amazing in this gorgeous green salad.
Feta
Crumbled feta cheese adds creaminess and is so delicious here! When it comes to feta cheese, buying feta packed in brine is a total game changer. Since trying it last year I haven’t been able to go back to any other type of feta. It’s so creamy and stays fresher longer than pre-crumbled feta; highly recommend.
Lemon Vinaigrette
- 1 and 1/2 lemons, juiced
- 3 TBSP olive oil
- 1 tsp white wine vinegar or red wine vinegar
- 1 clove of garlic
- ¼ tsp (each) salt and pepper
How to Toast Almonds for extra crunch
Toasted almonds are a thing of beauty. It makes the nuts gloriously crunchy and enhances their flavor too. If you have a few minutes to spare, they’re 100% worth it!
- Place sliced almonds in a skillet *without oil* over medium heat.
- Cook the almonds, shaking the pan and stirring frequently, until the nuts are fragrant and golden brown, approx. 3 to 4 minutes.
- Once the edges are nice and golden remove from heat and transfer to a paper towel to cool. As they cool they’ll crisp up even more. Woot!
Tomato Arugula Salad
Ready to get your salad on?! This tomato arugula salad is ready in under 20 minutes!
This rockin’ recipe yields 4 side salads or can be turned into 2 meal-sized salads. You can make extra as needed (it’s super easy to double the recipe) and feel free to add any extra vegetables your heart desires!
Tomato Arugula Salad
Ingredients
- 4-5 cups baby arugula
- 1 can (15 oz) chickpeas
- 2 cups cherry tomatoes
- ¼-½ cup crumbled feta cheese
- ½-¾ cup sliced almonds
LIGHT LEMON DRESSING
- 1.5 lemons (juiced)
- 3 TBSP extra virgin olive oil or avocado oil
- 1 tsp red wine vinegar or white wine vinegar
- 1 clove fresh garlic (peeled and minced)
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
MAKE THE DRESSING
- In a large mixing bowl, whisk together dressing ingredients.
- Drain and rinse chickpeas and cut cherry tomatoes in to halves or quarters.
- Add chickpeas and tomatoes to dressing and set aside to marinate.
TOAST THE ALMONDS
- Place sliced almonds in a skillet *without oil* over medium heat.
- Toast almonds, shaking the pan and stirring frequently, until the nuts are fragrant and golden brown, approx. 3 to 4 minutes.
- Once the edges are nice and golden remove from heat and transfer to a paper towel to cool.
SALAD TIME!
- Wash and dry arugula.
- Add to the bowl of tomatoes and chickpeas along with crumbled feta.
- Mix to coat the greens with dressing and add toasted almonds. Taste and season with any additional salt and/or pepper desired. Enjoy!
Notes
Nutrition
More Awesome Arugula Recipes
- NEW! Blackberry Arugula Salad
- Arugula Pesto Pasta
- Roasted Broccoli Chickpea Arugula Salad (READER FAVORITE!)
- Arugula Prosciutto Pizza via life as a Strawberry
- Mediterranean Pasta Salad with Arugula and Feta
If you get a chance to try this tasty Tomato Arugula Salad recipe, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
This was so delicious! I added pepitas for extra crunch.
So stoked you enjoyed it. Thanks Kelly!