Salad turnips—small white turnips that are delicious when eaten raw—often are available with tender greens that can be added to this salad or sautéed quickly in hot oil. Discard them only if they a...
- 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
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.
Related Stories & Recipes
This recipe combines the rich, dark, slightly spicy flavors of black beans with bright, crisp flavors of spring vegetables and herbs. Feel free to adjust the amount or type of vegetables as you lik...
Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
This fresh spring salad is a delightful way to elevate raw asparagus. The individual ingredients take a little time to prepare but create a nice salad with different flavors in every bite. Check ou...
A bright spring salad with asparagus, radishes, lemon, and mint