Mediterranean Chickpea Salad


Lemon Vinaigrette:

1/4 cup fresh lemon juice

2 cloves garlic, minced

1/4 tsp each salt and pepper

1/3 cup olive oil


Chickpea Salad:

1 can (19 oz) chickpeas, drained and rinsed

4 cups arugula

1 pkg Fiorucci Uncured Genoa Salami, thinly sliced

1 cucumber, chopped

1 cup cherry tomatoes, halved

1 cup pitted black olives

1/3 cup finely chopped red onion

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley


Prep time: 15 minutes | Total time: 20 minutes

Lemon Vinaigrette: Whisk together lemon juice, garlic, salt and pepper; gradually whisk in olive oil. Set aside.

Chickpea Salad: Toss chickpeas, arugula, salami, cucumber, tomatoes, olives, red onion, basil and parsley with vinaigrette.

Tip: To make this salad up to 1 day ahead, leave out the arugula; cover and refrigerate, then toss with arugula just before serving.