Chickpea, Arugula, and Cherry Tomato Salad

I’m glad to help you with this fresh and nutritious recipe, perfect for a spring or summer day. Here’s how to prepare a delicious chickpea, arugula, and cherry tomato salad with an Italian twist.

Ingredients

• 400 g of cooked chickpeas (if using dried chickpeas, soak them overnight and cook in salted water until tender)
• 150 g of fresh arugula
• 200 g of cherry tomatoes
• 1 small red onion
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste
• A few basil leaves for decoration (optional)

Preparation

1. Start by washing the arugula under running water and let it drain well or dry it with the help of a salad spinner.
2. Wash the cherry tomatoes and cut them in half or into quarters depending on the size.
3. Drain the chickpeas (whether they are home-cooked or canned) and let them cool if you’ve just cooked them.
4. Thinly slice the red onion.
5. In a large bowl, combine the chickpeas, cherry tomatoes, arugula, and sliced onion.
6. Season with extra virgin olive oil, balsamic vinegar, salt, and pepper. Gently mix to flavor all the ingredients.
7. If you like, you can add hand-torn fresh basil leaves to avoid blackening.

Let your salad rest for a few minutes before serving to allow the flavors to blend well together.

Curiosity

This salad combines the sweetness of the cherry tomatoes with the slightly spicy taste of the arugula and the satisfying texture of the chickpeas. It is an extremely versatile dish that you can enrich with other ingredients to your liking, such as pieces of feta cheese, black olives, canned tuna, or slices of avocado. All in a Mediterranean key!