No-chop chickpea salad

Delight in the ease of this no-chop chickpea salad bursting with refreshing ingredients. Experience a symphony of flavors in every bite.

Ingredients:

• 2 15.5-oz cans of chickpeas (no salt added is best)
• 1 cup pitted kalamata olives, torn into pieces
• 1/2 cup capers (non-pareil), drained (optional)
• 1/2 cup fresh parsley leaves, torn into pieces
• 4 tablespoons olive oil, plus more as needed
• 4 tablespoons red wine vinegar, plus more as needed
• 1 teaspoon salt, plus more as needed
• 1 teaspoon freshly cracked black pepper, plus more as needed
• 3/4 cup crumbled feta or Cotija cheese
• 4 cups arugula

Instructions:

1. After draining and rinsing the chickpeas, transfer them into a large bowl. Next, include the torn olives, capers, and chopped parsley, and stir to blend. Proceed to season the salad with olive oil, vinegar, salt, and pepper. Finally, mix in the crumbled feta cheese and toss once more.
2. For a single serving, incorporate 4 cups of arugula into the entire mixture. However, if you plan to enjoy multiple servings over several days, add 1 cup of arugula to each serving of chickpea mixture separately to prevent the salad from becoming mushy in the refrigerator.

Summary:

• Calories: 2240 kcal
• Fat: 119 g
• Protein: 86 g
• Carbs: 223 g
• Potassium: 1632 mg
• Magnesium: 333 mg