1 lb. thick stemmed asparagus, stems shaved into strips with vegetable peeler and tops chopped
4 c baby arugula
1 (15 oz.) can of chick peas or cannellini beans, rinsed and drained
1/4 c sun-dried tomatoes, packed in oil, chopped small
2T olive oil from sun-dried tomatoes
2 cloves garlic
1 small shallot, rough chopped
3T red wine vinegar
1T capers, drained
1 tsp. salt
1 tsp. ground sumac
1 tsp. pepper
2 tsp. sweet smoked paprika
1T honey or maple syrup
4 oz manchego cheese, shaved with vegetable peeler
1 c marcona almonds, chopped
flat leaf parsley, chopped, for garnish if desired
Instructions
In food processor, combine sun-dried tomatoes, oil from tomatoes,
garlic cloves, vinegar, shallot, capers, salt, pepper, paprika
and honey/maple syrup. Puree to form vinaigrette.
In small bowl, combine chick peas and vinaigrette and toss well to
coat.
In lg. bowl, combine arugula and asparagus. Top
with chickpea mixture, including excess vinaigrette at toss to
distribute evenly. Sprinkle with chopped almonds. Add shaved manchego if desired.
Garnish with chopped parsley.
Originally Submitted
7/19/2011
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