Servings: 4

Ingredients

  • 1 can (29 ounces) of chickpeas, rinsed
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 1½ teaspoons cayenne pepper
  • 2 jalapeño peppers, finely sliced or chopped (increase or decrease the amount based on your preference)
  • 3 carrots, peeled and shredded
  • ½ cup pitted Kalamata olives
  • 1 cup baby arugula, chopped

Step 1

Microwave chickpeas in a medium bowl on high for 1½ minutes or until hot.

Step 2

Stir in oil, juice, salt, black pepper, and cayenne pepper and let sit for 30 minutes.

Step 3

Add carrots, olives, and jalapeños. Once the chickpeas have reached room temperature, add the arugula.

Step 4

Toss the salad well and then serve. Enjoy!