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Lemon Pepper Arugula Salad with Chickpeas & Tomatoes

This Lemon Pepper Arugula Salad with Chickpeas and Tomatoes is a delicious and nourishing meal that's bright, flavorful, and perfect to take to your next picnic or gathering! It has a savory and citrusy vinaigrette and lots of lemon-pepper goodness, along with fresh basil.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: arugula, chickpeas, lemon pepper, rightrice
Servings: 4 people


  • 1 package Lemon Pepper RightRice
  • 1 cup cooked chickpeas rinsed
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/8 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 2 tsp olive oil
  • 2.5 oz. arugula
  • 1 pint cherry tomatoes halved
  • 1/3 of a seedless cucumber thinly sliced
  • 1/3 cup pitted kalamata olives coarsely chopped
  • 1/3 cup roasted pistachios coarsely chopped
  • 1/3 cup crumbled vegan feta
  • 1/4 cup thinly sliced red onion
  • 4 to 6 large fresh basil leaves

Lemon Dijon Basil Dressing:

  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp white wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp agave nectar
  • 1/4 tsp dried basil
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper


  • Cook Lemon Pepper RightRice according to package directions, and let cool. Meanwhile, add chickpeas, seasonings and oil to a pan, stir, and cook for 3 to 4 min on medium heat. Let these cool.
  • Whisk together all dressing ingredients. To assemble, add arugula and the cooled RightRice to a serving platter or bowl, and gently toss with around half the dressing.
  • Then top with chickpeas, tomatoes, cucumbers, olives, pistachios, feta, red onion, and basil. Serve with remaining dressing.