Mustard-Scented Chickpea Salad
I do love chickpeas...so much...I love their mild flavor because I can kick up the flavors of any dish with a sauce or dressing that won't compete wirh the beans, but will allow them to shine. This main course salad is loaded with veggies and delicious chickpeas.
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon sea salt
Scant pinch cracked black pepper
4 to 5 scallions, finely minced
3 to 4 sprigs fresh basil, leaves removed and finely shredded
1 1/2 cups cooked or canned chickpeas
3 cups baby arugula or other bitter salad greens, rinsed well
Whisk together oil, vinegar, mustard, salt, pepper, scallions and basil. Toss chickpeas and arugula with dressing until ingredients are coated. Serve at room temperature or chilled.