MEDITERRANEAN CHICKPEA SALAD

 

  • Cooking Time: 0
  • Servings: 4
  • Preparation Time: 30

Backstory

Served at Sandrine's CC in September 2011

Ingredients

  • 4 ounces manchego cheese, chopped
  • 1 (10.5 oz.) can chickpeas, drained and rinsed
  • 1 cup loosely packed mint leaves, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • Zest of 1 lemon (1 1/2 tsp.)
  • Salt and pepper
  • 2 tablespoons fresh lemon juice 1 cup cherry or grape
  • tomatoes, each cut into quarters (8 oz.)
  • 2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry

Directions

  • Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight.
  • Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
  • Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.

Categories: Beans  Lettuce/Vegetable 

Author Credit: All You

Website Credit: www.myrecipes.com

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