Rocket Avocado Chickpea Salad

There’s something about the way peppery arugula wraps around the creaminess of ripe avocado, and then you get that soft little bite from chickpeas—kind of earthy, kind of nutty. It doesn’t look like much on the plate at first (greens, some beans, you know), but then it hits you…the lemon, the olive oil, the way the red onion adds heat, just a little. It’s the kind of salad I start making just to use up what’s in the fridge, and then suddenly I find myself quietly eating every last leaf, standing at the kitchen counter, not even bothering with a fork sometimes. It’s that good—unexpectedly satisfying. And yes, I know I say that a lot, but still…this one really is.

Why You’ll Crave It

• It comes together in minutes—no stove, no fuss, just fresh things and a knife
• Perfect balance of creamy, crisp, and tender textures, with just enough acidity
• Packed with plant-based protein—hello chickpeas!—so it actually fills you up
• You can dress it up or down, depending on your mood or pantry situation
• Make-ahead friendly, sort of—you can prep parts and just throw it together when needed

The first time I made this, I thought it sounded boring… but my sister ate two full bowls and asked for the “recipe”—even though I’d just made it up on the spot.

What You’ll Need

• Arugula: 4 cups of fresh, peppery arugula (you want it crisp and not wilted)
• Avocado: 1 ripe Haas avocado, sliced gently so it keeps some shape
• Chickpeas: One 15 oz can, drained, rinsed well, and patted dry-ish
• Cherry tomatoes: 1 cup, halved—choose the sweetest ones you can find
• Red onion: 1/4 cup, sliced whisper-thin so it doesn’t overpower
• Olive oil: 3 tablespoons, extra virgin if possible, for that fruity finish
• Lemon juice: 2 tablespoons of fresh-squeezed (not bottled—it matters)
• Salt: To taste—start with a pinch, add more as needed
• Pepper: Cracked black pepper for a little kick, as much as you like
• Feta (optional): About 1/2 cup crumbled—adds a salty tang if you want it
• Fresh herbs (optional): A handful of chopped parsley or cilantro—or both

Easy How-To

Get everything prepped

Drain those chickpeas and rinse them thoroughly—they can be a little goopy out of the can. Let them sit and dry off a bit. Then rinse the arugula, pat if needed so it’s not too wet. Slice that red onion into paper-thin little crescents. Halve the tomatoes. Cut the avocado last so it doesn’t brown too quickly.

Mix the base

Toss the arugula, chickpeas, and cherry tomatoes into a big bowl. Not too small—you want room to toss gently later so things stay intact. Add in the sliced red onion.

Dress and toss—gently

In a small jar or bowl, whisk together the olive oil, lemon juice, salt, and pepper. Taste it—it should be tangy and rich at the same time. Drizzle this over the salad and toss everything gently with your hands (or salad spoons if you prefer), trying not to bruise the leaves or mash the chickpeas.

Add the avocado and feta

Lay the sliced avocado on top or gently fold it in—it will break a little, that’s okay. Sprinkle feta over if you’re using it, and maybe a few torn herbs too. Give it one last very gentle toss or just leave it as is.

Serve right away

You really do want to eat this pretty soon after making it—the avocado browns and the arugula can wilt if it sits too long. But fresh? It’s vibrant and perfect.

Good to Know

• If you hate raw onion, soak the slices in lemon juice for a few minutes first—it softens both the bite and the texture
• Want a crunchier bite? Try roasting the chickpeas ahead of time with a little paprika
• If you’re serving company, arrange it on a platter instead of tossing all together—it’s prettier and helps control the avocado smush factor

Serving Ideas

• Top with a poached or soft-boiled egg for a more filling brunch option
• Pile it next to grilled halloumi or warm flatbread for a Mediterranean vibe
• Use it as a filling inside a wrap with hummus and extra lemony tahini sauce

Top Tricks

• Use a spoon to scoop out the avocado—less mess, fewer broken slices
• If your arugula’s a little too peppery (some batches are intense), mix in some baby spinach to mellow it

Frequently Asked Questions

Can I make this salad in advance?

Yes and no. You can prep all the ingredients (except avocado) a few hours ahead, but don’t toss them together until just before serving or it’ll get soggy. Slice the avocado last so it stays fresh-looking.

What if I don’t have arugula?

Totally fine—baby spinach, mixed spring greens, or even massaged kale can work. It just won’t have that same peppery bite, which is kind of this salad’s personality, but still good.

Can I use dried chickpeas instead of canned?

Of course! Just soak them overnight and boil until tender. They’ll taste a little nuttier and firmer, which is nice. But honestly, canned is perfectly fine too.