A fresh summer chickpea salad featuring canned chickpeas, onions, cherry tomatoes, arugula, and a lemon vinaigrette. Perfect for warm days without cooking.
1: Drain and rinse the canned chickpeas.
2: Chop the Tropea onion and halve the cherry tomatoes.
3: In a bowl, combine chickpeas, onion, tomatoes, and arugula.
4: Drizzle with olive oil and juice from the lemon.
5: Season with salt and pepper to taste.
6: Toss everything together and serve immediately.
