This salad is loosely based on a favorite bean salad of mine, which includes white beans, cucumber, celery, parsley and a dijon vinaigrette. I cooked up some chickpeas in my crock pot to use in place of the white beans. I did use the parsley, cucumber, and the dijon vinaigrette, but added some other elements based on some odds and ends I had on hand, like red bell pepper and arugula. Oh, and I added some local goat cheese to it. So good! I really love salads that break the salad mold–non-lettuce-based salads are fun for me. I love making salads based on different legumes or grains, or a mix of the two.
2 cups cooked chickpeas, or 1 can rinsed and drained chickpeas
1 cup fresh arugula (spinach would work just fine)
1 cup grape or cherry tomatoes
1/2 cucumber, sliced into 1/4 inch slices (I didn’t peel mine because it was not waxed–if yours is waxy, peel it)
1/4 of a medium red onion, diced
1/2 cup parsley, chopped
1/4 of a red bell pepper, chopped
About 1/2 cup of crumbled goat cheese
1 T dijon mustard
1/4-1/2 cup white wine or red wine vinegar
1/4 cup extra virgin olive oil
1 clove garlic, minced
Combine salad ingredients, and make the vinaigrette. For the vinaigrette, mix all ingredients and whisk together–the dressing doesn’t need to completely bind together, just a good mix is enough. Mix the vinaigrette into the salad. Season the salad with more salt if needed, and crack some black pepper on top.
I ate this for lunch today with just a slice of toasted whole grain bread topped with mashed avocado, and a glass of Torrontes white wine. Yum!