ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
TOMATO, CHICKPEA, AND ARUGULA SALAD
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
- In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.
CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA
From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
TOMATO CHICKPEA SALAD
Make and share this Tomato Chickpea Salad recipe from Food.com.
Provided by BrendaM
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
- Dressing: Whisk together oil, vinegar, garlic and seasonings.
- Toss dressing with salad ingredients.
- Cover and refrigerate for several hours.
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