I felt like a Wholefood market salad bar chef today making this salad: crunchy peppery arugula, velvety smooth chickpeas with a smooth vinaigrette. It is great on its own or as a side on a salad platter.
- 1 TB dijon mustard
- juice of 1/2 lemon
- 1 1/2 honey
- 1 ts crushed red pepper flakes
- 1 small garlic cloves, microplaned
- 1 TB olive oil
- salt, pepper
- 1 cup arugula salad, roughly chopped
- 1 cup chickpeas, cooked
Whisk the ‘vinaigrette’ (dijon mustard, lemon juice, honey, red pepper flakes, olive oil, salt, pepper) so that it has a smooth consistency. Mix in the chickpeas first to coat them, and then fold in the arugula. Serve!