Caprese Arugula Salad with Roasted Chickpeas

If you’re looking for a vegetarian caprese arugula salad with roasted chickpeas that is as satisfying as it is fresh, you’ve come to the right place. This is the kind of salad I find myself coming back to again and again – and for good reason. It’s bright, it’s flavourful, and it genuinely keeps me full. The combination of peppery arugula, juicy cherry tomatoes, creamy mozzarella, briny black olives, and crispy spiced chickpeas is just chef’s kiss.

As someone who is mostly a lacto-ovo vegetarian, I’m always on the lookout for meals that feel complete and satisfying without any meat involved. This salad checks every single box. The roasted chickpeas bring the protein and the crunch, the mozzarella brings the creaminess, and the lemon and olive oil tie it all together in the most effortless way. And the best part? It comes together in just 30 minutes, most of which is hands-off oven time.

Whether you’re a fellow lacto-ovo vegetarian, someone who’s trying to eat a little less meat, or just someone who loves a really good salad, this one is for you. No restriction, no compromise, just a genuinely delicious plate of food. Let’s get into it!

Why You’ll Love This Salad

The chickpeas add fiber and protein, so it keeps you feeling full for longer. And it earns bonus points for being exactly what I want when I’m craving something fresh but fulfilling, all without spending an hour in the kitchen. I’m mostly a vegetarian, and this is the kind of meal that makes eating like this feel effortless and delicious. And if you need another reason to love them, chickpeas are a rich source of vitamins, minerals, and fiber, and make an excellent plant-based replacement for meat. You can read more about the health benefits of chickpeas over on Healthline.

A Satisfying Salad That Has Nothing to Do With Restriction

This is a salad that’s both satisfying and nourishing, and it has nothing to do with restriction. The roasted chickpeas make it genuinely filling, so you won’t be hungry again an hour later. Eating a full, flavorful meal is completely normal, and it’s good for you. The olive oil, creamy mozzarella, and salty roasted chickpeas are all here to nourish you and make every bite worth it. This is not a “sad desk salad”, not even close.

A Note on the Ingredients

A few thoughts on the ingredients in this salad! While arugula isn’t a green I typically reach for, it works perfectly here, adding a lovely peppery bite that balances the creaminess of the mozzarella. The cherry tomatoes are perfectly juicy, the mozzarella is perfectly creamy, and the black olives bring just the right amount of brininess. But the roasted chickpeas? They’re the real star of this salad. They’re the reason it goes from nice to actually incredible, and honestly, the reason I keep coming back to this recipe.

The Roasted Chickpeas

While making the roasted chickpeas does add a little extra effort, I promise it is so worth it. The key steps: drying the chickpeas thoroughly and tossing them with cornstarch before roasting, are total game changers for getting that satisfying crunch. The spice blend of garlic powder, dried basil, black pepper, paprika, and turmeric is what gives them so much depth and flavor. And that flavor is exactly what takes this salad from average to something you’ll genuinely want to make again. With just 25 minutes in the oven, they come out golden, crispy, and completely irresistible.

Tips for Making This Salad

To cut down on time in the kitchen, I like to assemble the salad while the chickpeas are roasting in the oven. I’m all about getting in and out of the kitchen as quickly as possible, and the good news is that while there is some chopping involved (cherry tomatoes, olives, and mozzarella), it all comes together pretty fast. If I’m not serving the salad right away, I’ll hold off on adding the olive oil dressing until right before serving, because no one wants wilted greens. Be sure to store the roasted chickpeas separately from the salad as well, so they stay crispy and don’t get soggy.

The Recipe Details

Print Recipe

Caprese Arugula Salad with Roasted Chickpeas

This Caprese Arugula Salad with Roasted Chickpeas is a fresh, flavour-packed meal that comes together in just 30 minutes. Peppery arugula, juicy cherry tomatoes, creamy mozzarella, and briny olives are topped with crispy spiced chickpeas that bring the perfect salty crunch — no meat, no fuss, just a genuinely satisfying plate of food.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Salad

Servings: 4

Ingredients

Caprese Arugula Salad Ingredients

• 100 gr 100g young arugula leaves, washed and dried
• 210 gr 15 cherry tomatoes
• 150 gr cherry mozzarella cheese drained
• 2/3 cup black olives
• Juice of half a lemon or as needed
• olive oil for serving, as needed
• 2 garlic cloves

Roasted Chickpea Ingredients

• 600 gr canned chickpeas
• 4 tbsp olive oil
• 1 tsp salt
• 3 tsp cornstarch
• ½ tsp garlic powder
• 1 tsp dried basil
• ¼ tsp black pepper
• ¼ tsp paprika
• ¼ tsp turmeric

Instructions

• Preheat the fan oven to 200°C (392°F).
• Drain the canned or cooked chickpeas, rinse, pat dry with a napkin, and place in a bowl.
• Create the dry mixture with cornstarch, salt, dried basil, and the spices.
• Mix the spicy cornstarch mixture and olive oil with the chickpeas in the bowl.
• Place and spread the chickpeas evenly on a non-stick baking sheet (or on a parchment paper in a baking sheet). Better in a single row for crispier results!
• Bake in the preheated fan oven for 25 minutes or until golden and crispy.
• Meanwhile, cut the cherry tomatoes in quarters, the cherry mozzarella and olives in half, and mince the garlic.
• Place the arugula in a medium to large bowl.
• Add all the cut ingredients and combine.
• Serve the salad with the roasted chickpeas, that will give the salty⁴ and spicy flavor to the dish!

Notes

The ‘Total Time’ is not the sum of the ‘prep’ and ‘cook time’, as the salad is made while the chickpeas are roasting in the oven.

Add olive oil to each portion when serving. This way, the salad will maintain a longer, fresher look when served on the table and plate! Also, it will last longer if there are any leftovers.

If preferred, the arugula can also be chopped. This way, the salad will be easier to combine and to eat.

There is no need to add salt to this salad as the chickpeas will be salted and give the flavor. However, if you prefer salty food, feel free to add it!

More Salad Recipes to Try

If you enjoyed this salad, here are a few more from the blog that I think you’ll love:

• Kale Salad with Brussels Sprouts and Cranberries
• Grilled Chicken Salad with Cucumbers and Grapes

And if you’d like some guidance on building salads that are actually satisfying, don’t miss How I Build Satisfying Salads. In just a few steps, I share exactly how I make salads that are guaranteed to keep me full, and actually make me excited to eat them.

Let’s Stay Connected

If you make this Caprese Arugula Salad with Roasted Chickpeas, I would love to hear how it went! Did you make any tweaks? Try a different spice blend on the chickpeas? Add something to make it your own? Drop a comment below and let me know. I read every single one and love hearing from you.

You can also tag me on Instagram so I can see your creation. Sharing your versions of these recipes genuinely makes my day, and it helps others discover meals they might love too. The more we share what’s working for us, in the kitchen and beyond, the better. That’s kind of the whole point of this little corner of the internet, isn’t it?

Thanks so much for being here. Now go make the salad! 🌿