Arugula Chickpea Salad W Orange Blossom Dressing Recipes
CHICKPEA ARUGULA SALAD
Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Provided by James
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Drain and rinse the chickpeas.
- In a large bowl combine the chickpeas, arugula, red onion, and parsley.
- Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
- Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!
Nutrition Facts : Calories 396 kcal, Fat 30.3 g, SaturatedFat 5.7 g, Cholesterol 10 mg, Sodium 1087 mg, Carbohydrate 23.1 g, Fiber 5.6 g, Sugar 3.2 g, Protein 11.7 g, ServingSize 1 serving
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
ARUGULA &CHICKPEA SALAD W/ ORANGE BLOSSOM DRESSING
I put in a request at my public library for books with Maltese recipes. This was adapted from a lovely book called Eat In My Kitchen by Peters. She is German but because her partner has a Maltese grandmother, there are a bunch of Maltese recipes including this one!
Provided by Carolyn Haas
Categories Lettuce Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. Put dressing ingredients in covered jar and shake together to blend. Set aside.
- 2. Place rest of ingredients in a salad serving bowl, toss together with dressing. Serve.
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