This is the perfect summer salad recipe! A tomato, arugula and chickpea salad that is full of fresh produce, filling, delicious and the perfect healthy lunch idea. This easy salad recipe is gluten-free and vegan.
Tomato Arugula And Chickpea Salad
Summer is here! And when summer starts the tomatoes appear. So do arugula, cucumbers and other delicious herbs and vegetables. Last week, I decided to ditch the sandwiches I usually have for lunch and make something healthy. A salad filled with fresh produce and canned chickpeas, because who doesn’t have a few cans of chickpeas at home this year.
To my surprise: this meal was ready in less time than my sandwiches and I felt fresh and energized after. It was exactly what I needed and I’ve been making this salad every day now! For lunch, sometimes as a side dish for dinner – it’s super easy and delicious!
Tomato Arugula And Chickpea Salad Ingredients
- Tomatoes – ripe and sweet tomatoes, you can also use cherry tomatoes – that would be about a cup, cup and a half
- Cucumbers – I always make sure I pick firm cucumbers (mine are coming soon, but not ready yet!)
- Chickpeas. You could also use canned white beans or lentils, but I like canned chickpeas in salads, they’re filling and delicious.
- Green onions (very important)
- Fresh arugula. You can also use spinach or other greens if you don’t have or like arugula.
- Olive oil and salt.
