Mediterranean Chickpea and Arugula Salad
- 1 can chickpeas, drained and rinsed
- 2 cups baby arugula
- ⅓ cup chopped fresh parsley
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- ½ cup sliced kalamata olives
- 1 cup crumbled feta
- Dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a medium mixing bowl, whisk together dressing ingredients.
- Combine all salad ingredients in a large serving bowl.
- Pour the dressing over the salad and stir to combine.
- Allow salad to sit for at least 10 minutes in the refrigerator for the flavors to come together. Serve cold.
Recipe by Simple as That at https://simpleasthatblog.com/mediterranean-chickpea-arugula-salad/
3.5.3226