Carrot and chickpea salad is a rich and tasty main dish: perfect both as a second course and as an appetizer. The carrot and chickpea salad can be enjoyed as is or enriched with black olives and walnuts. Add some toasted bread and dinner is ready in minutes! Preparing a legume salad is really a great way to enjoy them in the warmer season when you don’t feel like having soups and stews. Note down the recipe for carrot and chickpea salad because I’m sure you’ll make it more than once!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 oz arugula
- 14 oz can canned chickpeas (peeled)
- 1.5 oz red onion
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste balsamic vinegar
Tools
- 1 Peeler
- 1 Cutting board
- 1 Kitchen knife
- 1 Large hole grater
- 1 Bowl
- 1 Salad spinner
Steps
Drain the chickpeas from their preservation liquid, rinse them under running water and remove the skin that covers them. Especially in salads, it is essential because it can be really annoying to find it in your mouth, not to mention that removing the skin makes chickpeas more digestible. Wash the arugula and pat it dry with a paper towel or spin it in the salad spinner. Peel the carrots and grate them with a large-hole grater, then transfer them to a salad bowl. Peel the onion and slice it thinly. Add the chickpeas, arugula, and season everything with extra virgin olive oil, salt, and balsamic vinegar. Mix well and serve immediately.
