Chickpea Salad with Carrots, Arugula, and Olives

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Appears in Cook's Country February/March 2015

With a few extra ingredients and a simple technique, you can transform a humble can of chickpeas into a bright and lively salad.

SERVES 4

TIME 15 minutes, plus 30 minutes marinating

Chickpea Salad with Carrots, Arugula, and Olives

WHY THIS RECIPE WORKS

Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture. After heating in the microwave, the chickpeas become soft and tender, which helps them quickly sop up the tangy vinaigrette. A ...

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