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Prep time
5 minutes
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Makes
4 servings
Author Notes
A simple, extremely versatile 5-minute salad for dumping together and taking to work. —Joanna Sciarrino
Test Kitchen Notes
*This recipe has been slightly modified from the original version. —The Editors
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Ingredients
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2
15.5-oz cans of chickpeas (no salt added is best)
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1 cup
pitted kalamata olives, torn into pieces
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1/2 cup
capers (non-pareil), drained (optional)
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1/2 cup
fresh parsley leaves, torn into pieces
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4 tablespoons
olive oil, plus more as needed
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4 tablespoons
red wine vinegar, plus more as needed
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1 teaspoon
salt, plus more as needed
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1 teaspoon
freshly cracked black pepper, plus more as needed
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3/4 cup
crumbled feta or Cotija cheese
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4 cups
arugula
Directions
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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.
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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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