Chickpea and Snap Pea Salad

This quick and easy dish is great as a side or a main entrée. If snap peas aren’t available, substitute grated carrots, beets, kohlrabi or radishes to make a fresh, seasonal salad. Feel free to add marinated tofu or chicken.

By | May 02, 2018

Ingredients

  • 1 15-ounce can chickpeas
  • 1 pint snap peas, about 2 cups
  • 1 1-inch piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame seeds
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • ½ cup olive oil
  • ¾ teaspoon salt
  • 1 bag arugula, 6 to 8 ounces

Instructions

Serves 4–6

Rinse the chickpeas and shake off any excess water before putting them in a bowl. Cut the snap peas in half and add them to the bowl.

Whisk together the ginger, garlic, sesame seeds, lemon zest, lemon juice, orange zest, orange juice, olive oil and salt in another bowl. Pour this dressing on the chickpeas and snap peas, mix together and taste. Adjust seasoning and acidity as desired.

Toss with arugula and serve cold.

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Ingredients

  • 1 15-ounce can chickpeas
  • 1 pint snap peas, about 2 cups
  • 1 1-inch piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame seeds
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • ½ cup olive oil
  • ¾ teaspoon salt
  • 1 bag arugula, 6 to 8 ounces
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