Three Bean Arugula Salad
Three Bean Arugula Salad 🍅🌱🧅
🕒 Prep & Cook Time: 10 min | Serves 1-2
Recipe by Lauren | @citrusdiaries.studio
Ingredients
-
1 can (15 oz) chickpeas, drained and rinsed
-
1/2 cup Brami Sea Salt & Vinegar Lupini Beans
-
1/2 cup Brami Mediterranean Medley Lupini Beans
-
2 cups arugula
-
1 large heirloom tomato, sliced into wedges
-
1/2 bulb fennel, thinly sliced on a mandolin
-
2 spring onions, white and light green parts only, thinly sliced on a mandolin
-
Fennel fronds, for garnish
-
4–6 anchovy fillets, for garnish
For the dressing:
-
3 tablespoons olive oil
-
1 tablespoon balsamic vinegar
-
1 small garlic clove, finely grated or mashed into a paste
-
Pinch of sea salt
Instructions
-
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, garlic, and salt. Let it sit for at least 5 minutes to mellow the garlic.
-
In a large mixing bowl, combine chickpeas, lupini beans, arugula, fennel, and spring onion. Drizzle with the dressing and toss gently to coat.
-
Arrange tomato wedges around the edges of a large serving platter or bowl. Pile the salad mixture in the center. Tuck in anchovy fillets and scatter fennel fronds on top.
-
Serve immediately, or let it sit for 10–15 minutes to let the flavors meld. It holds up well for a few hours, making it a great picnic or potluck option.
🍽️ Hosting? This salad is meant for you!