By Monika Telksnyte
Roasted Chickpea & Tomato Salad with Arugula & Feta
9 steps
Prep:15minCook:15min
A quick roasted chickpea, tomato, and red onion salad tossed with baby arugula and feta, finished with a lemon-Dijon-oregano dressing. Ready in about 30 minutes.
Updated at: Sat, 10 Oct 2026 13:24:49 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories478.6 kcal (24%)
Total Fat31.3 g (45%)
Carbs38.2 g (15%)
Sugars8.5 g (9%)
Protein14.6 g (29%)
Sodium1120.7 mg (56%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 x 398mlcan garbanzo beans
chickpeas, drained and rinsed
0.5red onion
medium, thinly sliced into half rings
0.5 pkggrape tomatoes
small, washed and halved
1 Tbspextra virgin olive oil
for roasting
¼ tspsalt
for roasting
⅛ tspblack pepper
for roasting
1clove garlic
peeled and minced
0.5juice of lemon
2 Tbspextra virgin olive oil
for dressing
½ tspdijon mustard
½ tsporegano
⅛ tspsalt
for dressing
⅛ tspblack pepper
for dressing
0.5 x 142gbaby arugula
pkg, washed and dried
0.5 x 113gcrumbled feta cheese
pkg
Instructions
Step 1
Preheat oven to 230°C (450°F).
Step 2
Drain and rinse chickpeas. Place on paper towels and pat dry.
Step 3
Peel and thinly slice onion into half rings. Wash and halve tomatoes.
Step 4
Place chickpeas, onion, and tomatoes on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Step 5
Place in the oven and roast until chickpeas are golden and tomatoes begin to collapse, 10–15 minutes.
Step 6
Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, Dijon, oregano, salt, and pepper.
Step 7
Wash and dry arugula. Transfer to a large bowl.
Step 8
Add chickpeas, onion, tomatoes, and feta to bowl with arugula and toss.
Step 9
To serve, arrange salad on a plate and drizzle with dressing. Enjoy!
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