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!
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!
Notes
I like to use dried chickpeas but canned would work also. Just make sure to drain and rinse them well.To prepare dried chickpeas - In a large bowl add the dried chickpeas and cover well with water. Let the dried chickpeas sit for about 8 hours then drain and cook until tender. Let cool before adding to the salad.The Chickpea Salad should be well covered and refrigerated. It will keep for up to three days in the fridge. I don't recommend freezing.