Chickpea Salad with Carrots and Arugula
Colorful, healthy and delicious!
Servings: 4
Calories: 109kcal
Ingredients
- 1 can chickpeas rinsed and drained
- ⅛ cup olive oil extra-virgin
- 1 TB lemon juice
- salt and pepper
- dash of cayenne pepper
- 2 medium carrots peeled and shredded
- ½ cup arugula (baby) chopped coarse
- ¼ c Kalamata olives pitted and chopped
Instructions
- Microwave chickpeas in a medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¼ teaspoon salt, about ⅛ teaspoon of pepper and a dash of cayenne pepper. Let sit for 30 minutes.
- Add carrots, arugula and olives and toss to combine. Season with salt and pepper to taste and serve.
Nutrition
Calories: 109kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5250IU | Vitamin C: 3.6mg | Calcium: 27mg | Iron: 0.2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.