Chickpea Salad with Carrots and Olives
This Chickpea Salad with Carrots and Olives is quick and easy to make, healthy, and delicious. It's also gluten-free, dairy-free, and vegan.
Servings: 2
Calories: 190kcal
Ingredients
- 1 can chickpeas drained and rinsed (save the aquafaba for another use)
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- pinch cayenne pepper
- 2 medium carrots peeled and shredded
- ⅓ cup kalamata olives coarsely chopped
- 1 Tablespoon chopped parsley
- 2 cups baby arugula or mixed greens
Instructions
- Pour the rinsed chickpeas into a medium microwave-safe bowl. Heat until hot, about 60-90 seconds. Stir in the olive oil, lemon juice, salt, pepper, and cayenne. Let sit at room temperature for about 30 minutes, to allow the dressing to absorb into the chickpeas.
- Add the shredded carrots, olives, and parsley to the chickpea mixture. At this point, you can cover and place in the fridge for a few hours, or serve it immediately.
- Split the arugula or mixed greens between two (to serve as an entree) or 4 small (to serve as a side) bowls. Top each bowl with equal amounts of the chickpea mixture. Garnish with additional parsley if desired. (Note that it's important to keep the arugula separate from the chickpea mixture until you're ready to serve it, or the arugula will wilt).
Nutrition
Calories: 190kcal | Carbohydrates: 8g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 981mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10924IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg