Chickpea Salad with Carrots, Arugula, and Olives

Name: Chickpea Salad with Carrots, Arugula, and Olives
Yield: Serves 4
Ingredients: 2 (15-ounce) cans, chickpeas, rinsed; 1/4 cup, extra-virgin olive oil; 2 tablespoons, lemon juice; , Salt and pepper; Pinch, cayenne pepper; 3 , carrots, peeled and shredded; 1 ounce (1 cup), baby arugula, chopped coarse; 1/2 cup, pitted kalamata olives, chopped coarse

Side Dishes
Vegetables
Vegetarian
Salads

By Ashley Moore ･ 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.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 15 minutes, plus 30 minutes marinating

Chickpea Salad with Carrots, Arugula, and Olives

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