Everyday Arugula Salad

This simple arugula salad features roasted spiced chickpeas, cucumber, green onion and colourful radish doused in a zippy lemon-maple vinaigrette.

Everyday Arugula Salad

Serves 2-4


  • 6-7 cups arugula

  • 1/2 cup green onions, chopped

  • 7-8 radishes, thinly sliced

  • 1 English cucumber, thinly sliced

  • Chili flakes, to taste


  • 1 (425g) can chickpeas, drained/rinsed

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon coconut aminos

  • 1 teaspoon pure maple syrup

lemon-maple vinaigrette

  • 1/4 cup extra-virgin olive oil

  • 2 lemons, juiced

  • 2 tablespoons pure maple syrup

  • Sea salt and cracked pepper, to taste


  1. Pre-heat oven to 400 degrees F. On a large parchment-lined baking sheet, combine chickpeas, olive oil, garlic powder, onion powder, paprika, cumin, maple syrup, coconut aminos, salt and pepper. Roast for 25-30 minutes.

  2. Whisk olive oil, lemon juice, maple syrup, salt and pepper in a bowl (or shake the ingredients up in a mason jar) until combined.

  3. Combine roasted chickpeas in a bowl with the arugula, radish, cucumber and green onion. Drizzle dressing over top and toss to combine. Serve garnished with chili flakes.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

  • Vegan

let me know what you think ❤︎

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