Sunday, May 29, 2011

Chickpea Arugula Salad

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!

chickpea arugula

2 comments:

  1. Love the colors and ingredients in that salad!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    ReplyDelete