Sautéed Chickpeas Salad

Sautéed Chickpeas Salad with Blueberries, Rocket (Arugula) and Black Olives

 — Packed with nutritional ingredients and superfoods, this fresh, healthy, yummy and quick sautéed chickpea salad with pitted black olives, arugula (rocket salad) and blueberries is a perfect vegetarian dish for Spring and Summer.

Ingredients for Sautéed Chickpeas

• 4 cups cooked or canned chickpeas (garbanzo beans)
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper powder
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• ½ teaspoon Himalayan pink salt
• ½ ground black pepper

Steps for Sautéed Chickpeas

1. Strain chickpeas water using a colander and rinse with cold water
2. Add all the above ingredients to a large pan and sauté for about 3 min. on medium/high heat.

Ingredients for Sautéed Chickpeas Salad

• 4 cups sautéed chickpeas (see instructions above)
• 2 cups pitted black olives
• 2 cups fresh blueberries
• 1½ cup arugula also known as rocket salad
• ½ clove garlic - pressed
• 2 teaspoons ground flaxseed
• 2 teaspoons sesame seeds
• 1 teaspoon chia seeds
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• ½ teaspoon Himalayan pink salt
• ½ teaspoon ground black pepper

Steps

1. Add all ingredients to the serving bowl and mix well
2. Serve alone or with a piece of bread