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Gallery Tomato, Chickpea, and Arugula Salad Credit: Brett Stevens Recipe Summary Servings: 2
Ingredients Ingredient Checklist 3 ounces baby arugula (about 4 cups) 2 scallions, thinly sliced 1 can (15 ounces) chickpeas, rinsed and drained 1 cup cherry tomatoes, halved 1/4 cup walnuts, toasted if desired 2 tablespoons red-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper
Gallery Tomato, Chickpea, and Arugula Salad Credit: Brett Stevens
Recipe Summary Servings: 2
Gallery
Tomato, Chickpea, and Arugula Salad Credit: Brett Stevens
Tomato, Chickpea, and Arugula Salad
Credit: Brett Stevens
Tomato, Chickpea, and Arugula Salad
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 3 ounces baby arugula (about 4 cups) 2 scallions, thinly sliced 1 can (15 ounces) chickpeas, rinsed and drained 1 cup cherry tomatoes, halved 1/4 cup walnuts, toasted if desired 2 tablespoons red-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper
Directions
Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.
Reviews
Add Rating & Review
Reviews
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All Reviews for Tomato, Chickpea, and Arugula Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato, Chickpea, and Arugula Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
