Earthy chickpeas are livened up with sun-dried tomato vinaigrette in this easy salad.
Yield: 4-6 servings
Time: 10 minutes, plus time to marinate
Tools
- food processor
- rubber spatula
- large bowl
- 4-6 serving plates or bowls
Ingredients
- 5-6 oil-packed sun-dried tomatoes, drained
- 1 T red wine vinegar
- 1 clove garlic
- ΒΌ c olive oil
- salt
- pepper
- 3 c chickpeas, soaked and cooked, drained
- 2 T fresh basil or parsley, minced
- 4-6 c arugula, lettuce, or mixed greens
Directions
Combine sun-dried tomatoes, vinegar, and garlic in the food processor and mince. Scrape down the sides, add in the oil, and blend until nearly smooth.
Transfer dressing to large bowl and season with salt and pepper.
Add chickpeas and herbs and toss to coat evenly. Let marinate at room temperature for at least 30 minutes, up to 3 hours.
Meanwhile, arrange the arugula or lettuce on the serving dishes.
Taste and adjust seasonings, and serve over arugula or lettuce.
Notes
You can use white or navy beans instead of chickpeas.
Adapted from the recipe for “Chickpea salad with sun-dried tomato vinaigrette” in The Complete Italian Vegetarian Cookbook – read my review.
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