Chickpea Salad with Fennel and Arugula
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By Appears in Cook's Country February/March 2015
With a few extra ingredients and a simple technique, you can transform a humble can of chickpeas into a bright and lively salad.
WHY THIS RECIPE WORKS
Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture. After heating in the microwave, the chickpeas become soft and tender, which helps them quickly sop up the tangy vinaigrette. A ...
