A fresh, colorful, and nutritious salad made with chickpeas, arugula, and crisp vegetables. A simple lemon and olive oil vinaigrette adds a tangy and fresh touch. Perfect for a quick dinner or a light meal.
Ingredients
- cooked green lentils, drained and rinsed
- arugula
- 1/2 cucumber
- cherry tomatoes
- 1/2 bell pepper
- olive oil
- lemon juice
- salt
- pepper
Instructions
- Drain the chickpeas thoroughly and rinse them carefully, then let them drain for a few minutes.
- Dice the cucumber and bell pepper into small pieces. Halve the cherry tomatoes.
- In a large bowl, mix the chickpeas, cucumber, cherry tomatoes, bell pepper, and arugula.
- In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
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- Serve immediately or refrigerate for a few minutes before serving for a fresh salad.
