Arugula, Carrot, and Chickpea Salad #recipe from Molly MacRae

 

 

This is a great dinner or luncheon salad with a sophisticated, warm flavor. The lemon in the vinaigrette combines well with the spices and all of them compliment the combination of greens, beans, carrots, raisins, and almonds. The feta adds just the right finishing touch. Because this is a wilted salad, it does well as a leftover, too. Substitute other greens if you can’t find arugula. But if your affection for arugula is on the fence, you should know this is the salad that made us LOVE arugula.  

 

Arugula, Carrot, and Chickpea Salad

Adapted from The Complete Plant-Based Cookbook

 

Ingredients for vinaigrette

2 tablespoons olive oil

1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons, sorry only 1 in photo)

1 tablespoon Dijon mustard (left out of photo)

1 tablespoon minced shallot (from a small to medium shallot—reserve rest of shallot for the salad)

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon pepper

 

Ingredients for salad

1 can chickpeas (15 ounces), rinsed

Pinch of salt

1 tablespoon olive oil

The rest of the shallot, minced

3 big carrots, peeled and shredded

3/4 cup raisins, chopped

1/2 cup sliced or slivered almonds

12 ounces (10-12 cups) arugula (or spinach, escarole, chicory, or a mix of flavorful greens)

1/3 cup mint leaves, chopped

1/3 cup feta cheese, crumbled (left out of photo)

 

Directions

Whisk all vinaigrette ingredients in a bowl until emulsified.

In another bowl, toss drained chickpeas with 1 tablespoon vinaigrette and the pinch of salt. Set aside.

Heat oil in a Dutch oven or large soup kettle (whichever is bigger) over medium heat until shimmering. Add shallot, carrots, raisins, and almonds. Cook, stirring frequently, until carrots are wilted, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.

Add half the vinaigrette (minus the tablespoon you tossed with the chickpeas) to the pot, then add half the arugula (or other greens) and toss for 1 minute to warm and wilt. Add mint and remaining arugula and vinaigrette. Toss until the greens are evenly coated. Add chickpeas and feta and toss until thoroughly mixed. Season with salt and pepper to taste.

Serve with a tasty piece of garlic bread toasted with parmesan cheese.

 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.