Garbanzo Bean and Baby Arugula Salad with Cumin Vinaigrette

April  3, 2011
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

  • Makes a salad
  • for the salad
  • 1
    16 oz can garbanzos, drained and rinsed

  • 8 ounces baby arugula
  • 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
In This Recipe
  1. 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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