Heirloom Tomato, Arugula, and Chickpea Salad

Sat. 20 April ‘24 23:33

Summer is the most wonderful time to eat salads every single sunny day. There are endless ways to create new salads. I wake up each morning, excited about what food I will prepare for the day! Healthy food is the key to my heart. I’m quite particular about salad dressings. I mix my dressing in my kitchen whenever I crave a salad. I disike store-bought dressings because they’re never the right taste. I love aged bianco (white) balsamic vinegar, Moroccan extra-virgin olive oil, red chili flakes, paprika, ground black pepper, and fresh greens. My dressing combines those ingredients and ½ tbsp of lemon juice. The trick is to start with 1 tsp of each item until you acquire the taste you’re looking for. 

Here is the recipe. 

Heirloom Tomato, Arugula, and Chickpea Salad 

1 sliced heirloom tomato 

½ cup arugula 

¼ cup cooked chickpeas 

Evenly toss the salad with the dressing to coat. Transfer to a plate and serve.