This tasty Roasted Broccoli Chickpea Arugula Salad is tossed with a healthy homemade lemon dressing and ready to rock your salad game!

Roasted Broccoli Chickpea Arugula Salad

This tasty Roasted Broccoli Chickpea Arugula Salad is tossed with a healthy homemade lemon dressing and ready to rock your salad game!

Course Salad
Cuisine Vegetarian
Keyword Roasted Broccoli Chickpea Arugula Salad
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 6 oz broccoli florets chopped
  • 15 oz can chickpeas, drained and rinsed
  • 2 TBSP olive oil
  • sea salt to taste (I used 1/4-1/2 tsp)
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1/2 tsp lemon zest
  • 4 cups baby arugula


  • 1/4 cup lemon juice (approx. 2 lemons)
  • 1/4 cup quality olive oil
  • 1 TBSP pure maple syrup or honey works too!
  • 1 tsp dijon mustard plus extra to taste
  • 1/2 tsp minced garlic
  • 1/8-1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. Pre-heat oven to 400°F
  2. Drain the chickpeas in a colander or sieve and rinse well.
  3. Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.
  4. Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil and sprinkle with sea salt, to taste. I use my hands to mix up the veg with the olive oil for even coating.
  5. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. 
  6. While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric. I'm a rebel and end up with yellow fingers every. single. time. Oops!
  7. While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.
  8.  Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!

Recipe Notes

Recipe yields 2 meal-sized salads or 4 sides.

I didn't find this dish spicy at all, but the cayenne pepper absolutely controls the heat of these so use a little less (or skip) for super mild chickpeas and use extra for a fiery treat!