Chickpea Salad with Carrots, Arugula, and Olives (Recipe #94)

Chickpea salad with carrots, arugula, and olives is the name of this dish and exactly what is in the dish. With the addition of oil, lemon juice, cayenne, salt and pepper, this dish comes together quickly. The recipe calls to add the chickpeas to the microwave for about two minutes and dress them with the oil mixture when they come out. I let them cool and then added the rest of the ingredients together. Voila! The dish was made.

Well, a couple things about this salad. First, I could not find arugula at my local grocery store so I substituted it with spinach. Second, I actually did not like the combination of flavors in this salad, but Jacob did, so I am going to write the review from both his and my perspective. In my opinion, I thought the salad was boring. I like chickpeas, but I do not like a meal/salad of just chickpeas. I also thought that there needed to be more to the salad than just chickpeas, carrots, spinach, and olives. According to Jacob, he thought the salad was tasty, but boring. He loves olives, so he liked the flavor that they

added. He did think it would have benefited from more toppings.

        I cannot see myself making this dish for a couple reasons. Previously, I mentioned how I did not like the salad. Also, I did not find the dish to be filling or satisfying (feeling satisfying is such an important part to eating). 

Taste: 7/10 (according to Jacob)
Level of difficulty: 1/5

Notes for next time: There is another version of this salad, so I will be interested to see how it is with fennel.