Chickpea Carrot & Arugula Salad

Chickpea Carrot & Arugula Salad

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

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.

Plated Chickpea Carrot & Arugula Salad

Plate and season with additional salt and pepper to taste. Top with feta or goat cheese (optional) and serve.

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