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Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

Name: Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 tsp. lemon juice; 1 tsp. Tahini; 2 T balsamic vinegar; 2 T crumbled feta; 3 T olive oil; 5 oz. baby arugula, washed and dried if needed; fresh ground black pepper to taste; I can chickpeas , rinsed with cold water and drained well; pinch salt

Category
Salad
Cusine
American

What do you need?

How to make?

Ingredients

I can , rinsed with cold water and drained well

5 oz. baby arugula, washed and dried if needed

2 T crumbled feta

fresh ground black pepper to taste

2 T balsamic vinegar

1 tsp. Tahini

1 tsp. lemon juice

pinch salt

3 T olive oil

Directions

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. In a small bowl, stir together the balsamic vinegar, Tahini Sauce , lemon juice, and salt. Whisk in olive oil, 1 T at a time, until dressing is emulsified. Mix 1 1/2 T of the dressing mixture with the drained chickpeas and let marinate for a few minutes. Wash and dry arugula if needed. Put arugula in medium-sized bowl and toss with desired amount of dressing, just enough to lightly coat the leaves. Toss in marinated chickpeas and feta and gently combine. Season to taste with fresh-ground black pepper and serve immediately.