A wonderful way to dress up a can of beans with this chickpea salad that needs no cooking.
Even better, it has only 7 ingredients, plus a deliciously yummy dressing.
You can serve this Mediterranean inspired salad as a vegetarian main dish or a side dish.
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Chickpea Carrot & Arugula Salad
1 can chickpeas (garbanzo beans are the same) rinsed and drained
⅛ cup olive oil extra-virgin
1 tablespoon lemon juice
salt and pepper, to taste
dash of cayenne pepper flakes
2 medium carrots peeled and cut Julian style (shredded is fine)
½ cup arugula (baby) chopped coarse
1/4 cup cilantro, chopped (optional)
¼ cup Kalamata olives pitted and chopped
Microwave chickpeas in a medium bowl until hot, about 2 minutes.
Alternatively, add contents of canned chickpeas to a medium sauce pan. Bring to a boil (if necessary add up to a half cup of water). Boil for 1 minute. Remove from heat, rinse and drain.
Add warmed chickpeas to a salad bowl. Stir in oil, lemon juice, ¼ teaspoon salt, about ⅛ teaspoon of pepper and a dash of cayenne pepper. Mix together and set aside for 30 minutes to allow flavors to meld.
Next, add carrots, arugula and olives. Toss to combine.
Plate and season with additional salt and pepper to taste. Top with feta or goat cheese (optional) and serve.
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