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Super-easy super-quick vegan chickpea salad that's ready to eat in 15 minutes. It has green olives, sun-dried tomatoes, arugula and my favorite vegan Parmesan-style cheese on top.
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5 from 7 votes

Simple Vegan Chickpea Salad with Olives

Author: Susan Pridmore

Ingredients

  • 2 cups cooked chickpeas, or 1 (15-ounce) can
  • ½ cup sliced green olives
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 teaspoons minced garlic
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 cups lightly packed arugula
  • ½ teaspoon kosher salt, or ¼ teaspoon table salt
  • ¼ teaspoon black pepper
  • ¼ cup lightly packed basil, thinly sliced, optional
  • ¼ cup dairy-free Parmesan-style cheese, optional
  • 1 tablespoon hemp hearts, optional

Instructions

  • Toss together the chickpeas, olives, sun-dried tomatoes and garlic.
  • Add the lemon juice, olive oil, and arugula. Toss and add salt and pepper to taste.