Sarah Kuretzky
 
I just made the most delicious salad that is vegetarian and packed with protein. I'm invited to a BBQ and this will be my main course. It was so quick and easy to make.

Chick Pea and Arugula Salad
3 tablespoons extra virgin olive oil

1 tablespoon minced garlic

Salt and freshly ground black pepper

1 1/2 cups cooked or drained canned chickpeas

2 tablespoon white wine vinegar

1 teaspoon honey

4 cups arugula leaves

1 cup of cubed provolone

2 stalks of scallions chopped
Place garbanzo beans, cheese and scallions into a mixing bowl.  Place olive oil, vinegar, honey, minced garlic, and salt and pepper into a bowl and whisk to combine.  Toss over garbanzo beans and toss to coat.  Spoon over a bed of fresh arugula leaves and toss.  Serve room temperature or chilled.
Karen
7/4/2011 05:24:18 am

I had the pleasure of being at the same b-b-que as Sarah and can honestly say that this salad is delicious.

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Jason Maman
7/8/2014 12:10:49 pm

Sarah... this salad is UNFUGGIN REAL. It's intensely bright flavor-wise and light on the palate. As a professional Chef, I truly appreciate the combinations you have in this dish. This one I would GLADLY pay for in a restaurant... no question. AMAZING.

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