Thursday, June 17, 2010

Arugula, Tomato, Chickpea Salad

 We've all been there. You're about to head out of town, you're trying to finish what's left in your fridge so it doesn't spoil while you're away, and you feel like you've landed on an episode of iron chef. . . This also happens to me on any given weekday, particularly later in the week when I'm due to visit the grocery store. So starts this miniseries of posts- Kitchen Sink Salads. I'll post the hodgepodge salads that turn out well and hopefully help you when you're left with half of this, a cup of that, one of this, two of that, etc. The amounts I list are totally arbitrary- take what you've got and make it your own!

Arugula, Tomato, and Chickpea Salad

4 cups of arugula
1 slicing tomato cut into eighths
1 cup of chickpeas, drained and rinsed
1/4 cup of pecorino romano cheese
1 tbsp olive oil
1/2 tbsp vinegar (I used balsamic)
kosher salt
freshly ground black pepper

-In a large bowl, toss tomatoes in olive oil, vinegar, kosher salt, and pepper. Fold in arugula, chickpeas, pecorino romano, and season to taste.

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