CHICKPEA SALAD WITH CARROTS, ARUGULA, AND OLIVES

SERVES 6

2 ( 15-ounce) cans chickpeas, rinsed

1/4 cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper

Pinch cayenne pepper

3 carrots, peeled and shreeded

1 cup baby arugula, chopped coarse

1/2 cup pitted kalamata olives, chopped coarse

  1. Microwave chickpeas in medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, 3/4 tsp salt, 1/2 tsp pepper, and cayenne and let sit for 30 minutes.
  2. Add carrots, arugula, and olives and toss to combine. Season with salt and pepper to taste. Serve.

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