This Mediterranean chickpea salad is absolutely delicious. It is vegan and easy to make. We are going to add chopped arugula, chopped Kalamata olives and shredded carrots to some chickpeas. The dressing is simply olive oil and lemon juice.
The flavors in this Mediterranean chickpea salad compliment each other beautifully. The creamy chickpeas (aka garbanzo beans) go wonderfully with the peppery arugula, salty black olives and shredded sweet carrots. The tangy lemon wraps it up deliciously.
I am using canned garbanzo beans for this recipe. I drain them and then rinse them. However, if you want to soak and boil your own that would be fine. Just make sure they are cooked through completely.
Mediterranean Chickpea Salad
2 cans – 15 oz (439 grams) chickpeas aka garbanzos
2 tablespoons fresh lemon juice
1/4 cup olive oil (preferably extra virgin)
3 carrots — peeled and shredded
1 cup arugula — coarsely chopped
1/2 cup Kalamata olives — chopped
Salt and pepper to taste
Drain and rinse the chickpeas and put them in a microwave proof bowl. Make sure to shake any excess water well. Place the bowl in the microwave for 2 minutes. We need the garbanzos to be hot so that they absorb the lemon and olive oil.
Add the lemon juice, oil, salt and pepper to the hot chickpeas. Mix well. Set aside for 30 minutes before continuing with the salad.
Add the rest of the ingredients. Toss and taste to see if you need to adjust the salt.
Calories 478.122 kcal, Fat, Total 23.083 g, Saturated Fat 3.199 g, Sugar, Total 14.443 g, Total Carbohydrate 49.889 g, Dietary Fiber 16.344 gProtein 18.863 g, Cholesterol 0.000 mg, Trans Fatty Acid 0.000 g, Sodium 895.895 mg,