Recipe: Yummy Arugula, Anchovies and Chickpea Salad
Arugula, Anchovies and Chickpea Salad. With blender running, drizzle in oil until emulsified. Plenty of protein and fiber means this salad will keep you feeling fuller for longer. Once the cauliflower and chickpeas are ready to go, spread the arugula out evenly on your serving platter or bowl.
Toss the salad with the dressing and top with the shaved cheese. Melissa Clark likes to make this salad for Thanksgiving to balance the richness of the other dishes. (And her daughter never has to know there are anchovies. Pear & arugula chickpea salad is a great healthy winter lunch. You can have Arugula, Anchovies and Chickpea Salad using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Arugula, Anchovies and Chickpea Salad
- You need of rucola (arugula).
- You need of chickpeas cooked.
- You need of persian cucumber, cut in half and sliced.
- You need of pitted sliced black olives.
- You need of anchovies (in oil).
- You need of garlic clove (If like fresh garlic 2).
- You need of extra virgin olive oil or more to taste.
- It’s of lemon juice.
- Prepare of parsley.
Topped with seeds, nuts, fennel, and a zingy lemon vinaigrette. My lunch salads are what I would call "kitchen sink" style. I toss whatever veggies I happen to have into a bowl… often with chickpeas and a bit of feta cheese or a scoop of. I'm also convinced that they are the ultimate single girl food.
Arugula, Anchovies and Chickpea Salad step by step
- Chop garlic, anchovies, and parsley..
- Mix garlic, anchovies and parsley with oil..
- Combine all ingredients..
I can make a big bowl of salad and keep it in the fridge for ready-made meals or just stick a fork in it for a snack. The thing I love most about this salad: using fresh, organic, local greens. (Conditions are particularly good for farming in nearby Westport Combine arugula, onion, and almonds in a large bowl. Add toasted chickpeas and desired amount of Dijon Vinaigrette; toss gently. In the salad recipe below, chickpeas receive a much lighter preparation than they do in fried falafel or long-cooking Shabbat stew. Here they are cooked briefly and tossed with spicy arugula greens and vegetables into a filling salad.