Chick Pea Salad

Photos © Nick Young 2011

This is a very tasty salad, and it's pretty quick to make, once the chick peas are prepared. Of course you can speed it up further by using canned chick peas instead, just be sure to rinse and drain them first.

1 lb dried chick peas (aka garbanzo beans) prepared according to instructions.
1 red pepper, finely diced
1/2 medium red onion, finely chopped
4 cups baby arugula, chopped
10 ozs cherry tomatoes, halved
5 ozs shredded asiago cheese
1tsp salt
2 tsp paprika

Balsamic Dressing

3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 heaped tsp grainy stone ground mustard
2 cloves garlic, crushed
pinch of salt

Once everything has been chopped and diced, combine all together with about half the dressing; the rest can be used as an all purpose salad dressing and keeps well.

Serve in a romaine lettuce leaf and sprinkle with a little extra arugula.