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🍽️ Crunchy Chickpea Salad with Lemon Dressing

162 kcal · 30 min · 4 servings

Ingredients

• 1 small can chickpeas
• 2 tbsp lemon juice
• salt
• pepper (from a grinder)
• 50 ml vegetable broth
• 2 tbsp olive oil
• 1 red onion
• 2 carrots
• 1 bunch parsley
• 50 g arugula

Instructions

1. 1. Open the can of chickpeas and pour the contents into a colander.
2. 2. Rinse the chickpeas thoroughly under cold running water.
3. 3. Let the water drain off completely.
4. 4. Add lemon juice, salt, pepper, broth, and oil to a separate bowl.
5. 5. Whisk the dressing ingredients together vigorously.
6. 6. Peel the onion.
7. 7. Cut the onion into very thin wedges.
8. 8. Add the drained chickpeas to a large mixing bowl.
9. 9. Pour the dressing over the chickpeas.
10. 10. Sprinkle the cut onions on top.
11. 11. Toss everything gently until everything is evenly coated.
12. 12. Set the bowl aside for about 30 minutes to let the flavors marinate.
13. 13. Peel the carrots.
14. 14. Cut the carrots into thin, long sticks.
15. 15. Wash the arugula under cold water.
16. 16. Remove any wilted or damaged leaves.
17. 17. Tear the leaves into bite-sized pieces.
18. 18. Add the prepared carrots and arugula to the marinated chickpea mixture.
19. 19. Mix all ingredients well together.
20. 20. Taste the salad and adjust seasoning if necessary.
21. 21. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 162
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 16 g