Easy Italian Chickpea Salad
An easy Chickpea Salad recipe, made with tomatoes, potatoes, olives, arugula and spices and tossed with a simple olive oil dressing. The perfect side dish or main dish salad!
Servings: 4 servings
- 1 1/2 cups drained cooked chickpeas (250 grams)
- 3/4 cup grape or cherry tomatoes (halved) (100 grams)
- 2 medium potatoes cooked and cubed
- 1/2 red onion chopped
- 1/2 cucumber (cut & cubed)
- 12 black olives (halved)
- 2-3 handfuls arugula
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 2 dashes pepper
In a large bowl add the chickpeas, tomatoes, potatoes, onions, cucumber and black olives.
in a small jar add the olive oil, vinegar, oregano, salt and pepper. Place the top on the jar and shake to combine.
Pour desired amount of dressing over the salad and toss to combine. Cover and refrigerate for about 30-60 minutes. Just before serving add the arugula, toss and serve. Enjoy!
Calories: 318kcal | Carbohydrates: 35g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 751mg | Fiber: 9g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 6mg