No-Cook

No-Chop Chickpea Salad

February 22, 2019
Photo by Bobbi Lin
Author Notes

A simple, extremely versatile 5-minute salad for dumping together and taking to work. —Joanna Sciarrino

  • Prep time 5 minutes
  • Makes 4 servings
Ingredients
  • 2 15.5-oz cans of chickpeas (no salt added is best)
  • 1 cup pitted kalamata olives, torn into pieces
  • 1/2 cup capers (non-pareil), drained
  • 1/2 cup fresh parsley leaves, torn into pieces
  • 4 tablespoons olive oil, plus more as needed
  • 4 tablespoons red wine vinegar, plus more as needed
  • 1 teaspoon salt, plus more as needed
  • 1 teaspoon freshly cracked black pepper, plus more as needed
  • 3/4 cup crumbled feta cheese
  • 4 cups arugula
In This Recipe
Directions
  1. Drain and rinse the chickpeas and dump into a large bowl. Add the torn olives, capers, and torn parsley and mix to combine. Dress the salad with the olive oil, vinegar, salt, and pepper. Then add in the crumbled feta cheese and toss again.
  2. If you're serving the whole thing at once, toss in the 4 cups of arugula. If you're having only individual portions over the course of a few days, mix in 1 cup of arugula to every serving of the chickpea mixture as you go, to avoid the salad getting soggy in the fridge.

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