Chickpea salad with tomato

Ingredients

• 2 ripe plum tomatoes
• ½ onion
• 1 garlic clove
• 2 tablespoons olive oil
• 1½ cups cooked chickpeas, drained (about 250 g)
• A pinch of salt
• 4-5 fresh arugula leaves
• ¼ red onion
• A large handful of baby greens

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. Wash the tomatoes, cut them into pieces and blend them.
2. Peel the onion, cut it and blend it with the tomato. Peel the garlic, remove the germ and blend it too, until smooth with no bits.
3. Heat the oil in a skillet over medium-high heat. Add the chickpeas and, when they start to brown, add the tomato puree and salt.
4. Cook over medium heat, stirring now and then, until the mixture is creamy but no longer soupy. Let it cool slightly.
5. Cut the arugula into medium pieces and the red onion into strips or small pieces, and mix them in a bowl with the baby greens.
6. Top with the chickpeas and serve.

Nutrition facts

Approximate, per serving (about 350 g). Calculated with data from USDA FoodData Central.