Italian Chickpea Salad

This dish was inspired by an Italian appetizer I absolutely adored while visiting the beautiful country on my honeymoon. Pairing the crunchy, blanched carrots with the creamy and smooth chickpeas is a perfect combo for some fun textures in this light and refreshing salad.

5 cups chickpeas (if canned-drained and rinsed, or home prepared)
1 1/2 cups blanched carrots
8 basil leaves, finely chopped
1 cup of arugula
5 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp salt

View the full recipe at Treble in the Kitchen →