Easy Chikpea SAlad
Healthy chickpea salad
– chickpeas – tomatoes; roma, vine – onion – arugula – olive oil extra virgin – vinegar balsamic – salt and pepper to taste
Rinse the canned chickpeas from their water. I like to rinse them thoroughly under running tap water and add them to a bowl.
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.
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.
Season with extra virgin olive oil, vinegar, salt, and pepper.
Add the arugula to the bowl as the last ingredient - this way it stays crunchy and fresh for longer.
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.
Store this vegan chickpea salad in an air-tight container in the refrigerator for up to 24 hours.
Check out other dinner ideas (like a chickpea frittata) here ⬇️