Chickpea Salad With Roasted Tomatoes & Arugula
The love affair between the foodies in the test kitchen of the Food Department here at MassCommons World Headquarters, and the FDA’s new restaurant food labeling regulations continues unabated. As long as you have access to cooked chickpeas (you do, in the canned goods aisle of your local market) and roasted tomatoes (a bit trickier, but we do what we can to help), this delicious and nutritious salad is something you can put together in a matter of minutes.
Mix together 3 c. (2 cans) cooked chickpeas, 1 c. roasted tomatoes (sliced), and 1 c. chopped arugula (or kale, or any dark green leafy vegetable).
Add a simple vinaigrette made by whisking together 3 T. olive oil, 1 T balsamic vinegar and 1 garlic clove (diced). Add salt and pepper to taste.