CHICKPEA SALAD with WARM BLACKBERRY BALSAMIC DRESSING
Here is a super easy and quick protein packed salad. It can be served as a
main dish or as a side. When I make this, I like to warm my chickpeas longer than the 3 minutes to allow them to absorb more of the flavors.
1 can chickpeas, drained and rinsed
1 cup arugula or salad greens
1 cup fresh green beans
1/2 cup balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
1 tsp grated fresh ginger or 1/2 tsp ground ginger
1 pint fresh blackberries
~ In a small saucepan, mix together vinegar, honey, ginger and olive oil
~ Add 5- 7 blackberries and crush with a fork
~ Warm mixture over medium heat, add chickpeas and toss to coat
~ Add the rest of the blackberries and stir carefully to keep them whole
~ Warm through, about 3 minutes, stirring occasionally
~ Meanwhile, cut green beans into 1" pieces and lightly steam
~ Don't overcook; you just want to warm these
~ Arrange arugula in a large, shallow bowl
~ Place green beans on top, then chickpea mixture
~ Serve warm
