Pear & Arugula Chickpea Salad
Serves 2
Ingredients
- arugula, a few big handfuls
- 1 ripe pear, cored and chopped
- 3/4 cup cooked chickpeas, drained and rinsed
- 1/2 cup diced cucumber or thinly sliced fennel
- 1/4 cup toasted pine nuts
- 1/4 cup hemp seeds
- 1/2 cup crumbled feta cheese, optional, but recommended
dressing:
- 3 tablespoons olive oil
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 2 tablespoons chopped scallion
- salt & pepper
Instructions
- Whisk dressing together.
- In a small bowl toss the chickpeas with a bit of the dressing and some salt and pepper. This step is optional, but I find marinating the chickpeas for a few minutes helps them become more flavorful.
- Toss all of the salad ingredients together with as much dressing as you like. Season to taste. Add a bit of feta cheese, if you like.