warm chickpea and arugula 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