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5
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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.