Author Notes
My farmers market was absolutely brimming with all manner of good things today and I went a little overboard. This means that I need to find some new uses and quickly, or some of my little lovlies will end up in the compost heap. Note to self: start composting, just in case. - TiggyBee —TiggyBee
Test Kitchen Notes
This salad showcases summer’s bounty, and adds zip to protein-packed garbanzos with an easy, cumin-and-shallot-spiked dressing over peppery arugula. Choose your greenmarket or garden’s best offerings. I indeed carted this salad, already dressed, to an outdoor spot, and enjoyed it an hour and half later. I kept the container in close proximity to a cold pack, so the contents remained fresh and crisp. On a truly hot picnic day you might otherwise risk wilted greens. This was enough for 4 (maybe 6) as a side, and on its own more than plenty for 2 adults’ harborside lunch. - TiggyBee —janecf
Ingredients
- for the salad
-
1
16 oz can garbanzos, drained and rinsed
-
8 ounces
baby arugula
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1
red bell pepper - chopped small
-
1
large carrot, scrubbed and chopped small
-
1/2 cup
red onion, chopped small
-
1/2 cup
chopped cilantro
- for the vinaigrette
-
6 tablespoons
extra virgin olive oil
-
3 tablespoons
red wine vinegar
-
1 tablespoon
minced shallot
-
2 tablespoons
ground cumin
-
salt and pepper to taste
Directions
-
Add the garbanzo beans to a large bowl and combine them with the small chopped veggies, cilantro and arugula. In a separate bowl, whisk together the ingredients for the vinaigrette and pour the dressing over the salad. Let stand for at least 1/2 hour before eating and enjoy!
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