Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cups (60 g) arugula or spinach, roughly chopped
  • 3 tablespoons (45 ml) extra virgin olive oil
  • Juice of 1 large lemon
  • 1 teaspoon (5 g) dried oregano
  • Salt and pepper to taste

Instructions:

  1. Prepare the vegetables: Dice cucumber, red bell pepper, and red onion. Halve cherry tomatoes. Roughly chop arugula or spinach.
  2. Combine the salad ingredients in a large mixing bowl: chickpeas, cucumber, tomatoes, bell pepper, red onion, and arugula.
  3. Whisk the dressing: In a small bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Whisk until well combined.
  4. Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  5. Taste and adjust: Check for seasoning and adjust with more salt, pepper, or lemon juice if desired.
  6. Serve immediately or chill: Enjoy right away or let it chill in the fridge for 10 minutes for enhanced flavors.