Project Description

Roasted Chickpea Salad with Creamy Cashew Butter Vinaigrette

This satisfying salad has so many delicious elements. Crunchy, roasted chickpeas, peppery arugula, a creamy cashew butter vinaigrette and other tasty veggies to add to the overall flavor. This would make a great meal prep recipe, lunch or dinner!

  • Servings: 2-4 servings
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes


Roasted Chickpeas

  • 15.5 oz. canned chickpeas (1 can)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon pepper seasoning blend
  • 1 tablespoon PB2 Cashew Powder


  • 6 oz. arugula
  • 1 English cucumber, split and sliced thin
  • ½ cup shredded carrots
  • ¼ cup feta cheese
  • Roasted chickpeas, recipe above
  • Fresh mint leaves and lemon zest, for garnish

Salad Dressing

  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon PB2 Cashew Powder
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon lemon pepper seasoning blend
  • Kosher salt and black pepper, to taste


Roast the Chickpeas

  1. Preheat the oven to 375°F. Spray a jelly roll pan or a sheet pan with sides with nonstick cooking spray. Set aside.
  2. Open the can of chickpeas, and drain in a colander. Rinse thoroughly. Pat dry with a kitchen towel or paper towels.
  3. Measure the olive oil, lemon pepper seasoning blend and PB2 Cashew Powder in a large bowl. Whisk to combine.
  4. Pour the chickpeas into the bowl, and stir until the chickpeas have all been coated.
  5. Transfer the chickpeas to the prepared sheet pan and place in the oven.
  6. Roast for 20 minutes, then give the pan a shake to move around the chickpeas. Bake for another 15-20 minutes, or until the chickpeas are crispy.
  7. Remove and let cool slightly.

Make the Dressing

  1. Combine the olive oil, white wine vinegar, PB2 Cashew Powder, parsley and lemon pepper seasoning blend in a food processor.
  2. Blend until smooth.
  3. Taste and add salt and pepper, if necessary.
  4. Set aside or transfer to an airtight container and refrigerate until ready to use.

Make the salad

  1. Sprinkle the arugula as the base for the salad in a large bowl.
  2. Top with the English cucumber, shredded carrots and feta cheese.
  3. Add on the slightly cooled chickpeas.
  4. Add fresh mint leaves and lemon zest on top of the salad ingredients, if desired.
  5. Drizzle on the dressing, toss and enjoy!


  • This recipe should be naturally gluten free, but read the labels to confirm.
  • To make the salad vegan, leave out the feta cheese.

For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.