Chickpea and Snap Pea Salad
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.
