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Arugula-ceci Salad
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Serves: 10.
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- arugula
- chick peas (canned, for convenience)
- extra virgin olive oil
- red balsalmic vinegar
- salt
- pepper (fresh ground is best)
- tandoori masala
Directions
Combine arugula and chick peas in salad bowl (suggested respective proportion 5:2). Coat w/ oil. Add vinegar/spices and stir. (dressing ingredients in quantities to suit your taste)
I took me year to discover arugula (a gourmet restaurant insalata mista) and I am making up for lost time. Eventually I can imagine adding lighter lettuce to the mix (frisee). I grow my own arugula: last year's planting yielded from May/June into frost!