Arugula Salad with Tahini Vinaigrette
Servings
8 Servings
Ingredients
- 6 cups arugula
- 1 14- oz. can chickpeas drained and rinsed
- 1 cup shredded carrots
- 1/2 cup fresh parsley chopped
- 1/2 cup pomegranate seeds
- 4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
- In a large bowl, combine the arugula, chickpeas, carrots and parsley. 2. To make vinaigrette, whisk together the tahini, lemon juice, garlic, salt and pepper. Slowly whisk in the olive oil until thick. Pour over salad and mix gently with your hands. 3. Top the dressed salad with pomegranate seeds.
- As seen in the Joy of Kosher with Jamie Geller Magazine
- Summer 2013
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