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Mediterranean Chickpea Salad

MyRecipes
  • minutes
  • Serves

INGREDIENTS

4 oz

manchego cheese, chopped

1 10.5 ounce can

chickpeas, drained and rinsed

1 cup

loosely packed mint leaves, coarsely chopped

1/4 cup

extra-virgin olive oil

1 clove

garlic, minced

Zest of 1 lemon (1 1/2 tsp.)

Salt and pepper

2 tbsp

fresh lemon juice

1 cup

cherry or grape

tomatoes, each cut into quarters (8 oz.)

2

bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry