Monday, January 13, 2014

Chick Pea and Arugula Salad

Studying for the bar leaves little time for fancy meals so quick and dirty is my m.o. these days. Today, these were the ingredients I had on hand so I made the best of them. Lo and behold, my best turned out to be pretty darned good. I'm hoping for a similar outcome with the bar exam. This simple and hearty salad can easily be served as an entree. 

2 tbspn lemon juice
2 tbspn seasoned rice vinegar
1 tbsm olive oil
1 tspn minced garlic
1/8 tspn salt

Salad Ingredients:
2 cups of cooked brown rice (cooled to room temperature)
4 cups arugula
14 oz can of Fire Roasted and diced tomatoes
14 oz can drained and rinsed chickpeas
1/3 cup feta cheese crumbled (can be omitted for some vegan lovin')

Serves 4
1) In a medium bowl, mix all of the dressing ingredients together.
2) In four large salad bowls divide all of the ingredients evenly among 4 bowls.
3) Pour 1/4 of the dressing over each of the salads and Serve.

Life Is Delicious... Go Taste It!

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