ARUGULA AND FRESH CHICKPEA SALAD
Author: Tag Sale Tastes
Ingredients
  • 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
Instructions
  1. 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.
  2. Meanwhile, prepare vinaigrette by whisking together oil, vinegars, and honey in a small bowl. Season to taste with salt and pepper.
  3. 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/