Radish Carrot and Arugula Chickpea Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Serves: 2 lunches or 4 sides
Ingredients
  • 15 oz can chickpeas, drained (or 1 ½ cups cooked)
  • ½ cup shredded carrots (from 1 medium carrot)
  • ½ cup sliced radish (from about 6 radish)
  • 2 large handfuls arugula, about 2 loose cups
  • 2 TBS each: olive oil and red wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup crumbled feta
Instructions
  1. Mix together the chickpeas, carrots, and radish, in a bowl. Add the arugula now if eating immediately. Alternatively, you can mix it into the finished salad when you are ready to eat.
  2. In mixing cup, whisk together the olive oile, red wine vinegar, garlic, Dijon, salt and pepper.
  3. Pour the dressing over the chickpea mixture, and toss to coat. Top the salad with feta.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/radish-carrot-and-arugula-chickpea-salad/