Chickpea Salad with Fennel and Arugula

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; 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

www.americastestkitchen.com

With a few extra ingredients and a simple technique, you can transform a humble can of chickpeas into a bright and lively salad.

Keywords

Side Dishes
Vegetables
Vegetarian
Salads

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Cooking tools:

Microwave
Mixing bowl
Measuring spoon
Spoon
Chef's knife
Cutting board

Ingredients

2 (15-ounce) cans chickpeas, rinsed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Salt
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