ARUGULA AND FRESH CHICKPEA SALAD |
Author: Tag Sale Tastes
- For the salad:
- 6-8 cups baby arugula
- ⅓ pound fresh chickpeas
- 1 cup fresh pea shoots
- 1 ounce Parmesan cheese
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Bring a small pot of salted water to a boil, and add chickpeas. Boil for 3 to 5 minutes, until tender. Drain and rinse with cool water to stop cooking. When cool enough to handle, shell chickpeas.
- Meanwhile, prepare vinaigrette by whisking together oil, vinegars, and honey in a small bowl. Season to taste with salt and pepper.
- Place arugula, pea shoots, and chickpeas in a large salad bowl. Just before serving, drizzle with vinaigrette, reserving any extra for another use. Using a vegetable peeler, shave long strips of Parmesan cheese on top of salad, and serve.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2014/09/11/arugula-and-fresh-chickpea-salad/
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