Name: Chickpea Salad with Fennel and Arugula
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; 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces; 1 ounce (1 cup) baby arugula, 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 anise-flavored fennel and peppery arugula transforms bland canned chickpeas into a bright and savory salad.

Before You Begin

The test kitchen prefers Pastene Chick Peas.

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 fennel and arugula and toss to combine. Season with salt and pepper to taste. Serve.