Easy Chikpea SAlad

Healthy chickpea salad

prep ingredients

1

– chickpeas – tomatoes; roma, vine – onion – arugula – olive oil extra virgin – vinegar balsamic – salt and pepper to taste

Chickpeas

2

Rinse the canned chickpeas from their water. I like to rinse them thoroughly under running tap water and add them to a bowl.

tomatoes

3

Rinse and cut the tomatoes into pieces and add to the bowl. If you have Roma tomatoes cut them in half first, then in chunks.

red onion

4

Cut the onion into thin slices. The thinner the better. You don't want to have big chunks of onion in the salad. Add to the bowl.

condiments

5

Season with extra virgin olive oil, vinegar, salt, and pepper.

aragula last

6

Add the arugula to the bowl as the last ingredient - this way it stays crunchy and fresh for longer.

toss

7

Toss a few times and the salad is ready to be served next to a delicious homemade focaccia. A slice of bruschetta or plain bread works too.

enjoy/store

8

Store this vegan chickpea salad in an air-tight container in the refrigerator for up to 24 hours.

STILL hungry?

Check out other dinner ideas (like a chickpea frittata) here ⬇️