Chickpeas and Green Salad

chickpeasaladIngredients
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned chickpeas
1/2 cup red bell peppers
4-5 pitted olives

 

Directions
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash chickpeas, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, chickpeas, olives, and bell peppers. Mix well.

Leave a Reply

Your email address will not be published. Required fields are marked *