Name: Chickpea Salad with Carrots, Arugula, and Olives
Total time: 45 min
Ingredients: 2 (15-ounce) cans chickpeas, rinsed; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; Salt and pepper; Pinch cayenne pepper; 3 carrots, peeled and shredded; 1 ounce (1 cup) baby arugula, chopped coarse; 1/2 cup pitted kalamata olives, chopped coarse

Why This Recipe Works

Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture. After heating in the microwave, the chickpeas become soft and tender, which helps them quickly sop up the tangy vinaigrette. A flavorful pairing of sweet carrots, peppery arugula, and briny olives transforms bland canned chickpeas into a bright and savory salad.

Before You Begin

The test kitchen prefers Pastene Chick Peas. Shred the carrots on the large holes of a box grater or use a food processor fitted with the shredding disk.

Instructions

Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds. Stir in oil, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne and let sit for 30 minutes.

Add carrots, arugula, and olives and toss to combine. Season with salt and pepper to taste. Serve.