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Chickpea and Vegetable Salad

A quick and fresh Mediterranean salad made with canned chickpeas, fresh veggies, and infused with lemon and olive oil, perfect for a light meal or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • ½ cup canned chickpeas Rinsed and drained
  • 5 pieces olives Chopped
  • 1 green pepper Small to medium
  • 3 pieces tomatoes Medium
  • 1 cup arugula
  • 3-4 leaves mint leaves Optional
  • 1 clove garlic Mince or infuse
  • to taste lemon juice
  • to taste salt
  • to taste pepper
  • 2 tbsp olive oil Infused with garlic if desired

Method
 

Preparation
  1. Rinse and drain the chickpeas.
  2. Chop the olives, green pepper, tomatoes, arugula, and mint leaves.
  3. Mince the garlic. You have two options: either add the minced garlic directly to the salad or let it infuse in olive oil for 30 minutes before using just the oil.
  4. In a large bowl, combine the chopped vegetables and chickpeas.
  5. Add lemon juice, olive oil, salt, and pepper to taste. Mix well and enjoy!

Notes

Serve it cold or at room temperature. Store in an airtight container in the fridge. Use within 2-3 days for best texture. If using garlic-infused olive oil, keep it separate until serving for freshness.