madonna del piatto

Italian family cooking

warm chickpea and arugula salad

4 Comments

crunchy, lemony and soft at the same time, a garbanzo bean salad

crunchy and soft at the same time, a garbanzo bean salad

INSALATA TIEPIDA DI CECI E RUCOLA. Ancient Romans, rich or poor, were quite fond of chickpeas and consumed them frequently dressed in olive oil. Rucola – also called rocket or arugula – is cultivated only since a couple of decades but it has been collected in the wild as an edible herb for many centuries.

Recipe

  • 250 gr (approx. 1 and 1/2 cups) cooked chickpeas
  • 6 cherry tomatoes, halved
  • a couple of handfuls rucola leaves  washed and drained
  • 1 garlic clove finely chopped or minced with a garlic press
  • 1/4 teaspoon ground cumin
  • 2 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1 teaspoon aged balsamic vinegar (optional)

If using canned chickpeas, rinse and drain.

In a shallow saucepan warm olive oil and garlic until fragrant. Add chickpeas and cumin, simmer slowly until warm. Switch off heat, add tomatoes and rucola, season and transfer in a bowl to serve immediately. If the dish has to wait, cover to keep warm and add the rucola only before serving. Drizzle with good quality balsamic vinegar if desired.

Serves 2 as an appetizer or vegetarian main.

Optional: to make the salad more substantial, cook 125 gr./one cup farro in boiling water. Drain, toss with 2 tablespoon EVO oil and add to the chick peas. Serves 4

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

4 thoughts on “warm chickpea and arugula salad

  1. Looks wonderful!! I have some farro I need to use up … this will be perfect for the upcoming SlowTrav Picnic in the Redwoods. Thanks, Letizia!

    Like

  2. Pingback: Cooking school and writer's retreat in Umbria | Taste For Travel | My Travel Blog for Curious Women|Destinations|Travel Books|Food & Tips

  3. I love recipes like this one, Letitzia! We have rocket outside our kitchen door and this is perfect for a summer day with foccacia for lunch (especially with your olive oil :)

    Like

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