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Three Bean Arugula Salad
Three Bean Arugula Salad 🍅🌱🧅
🕒 Prep & Cook Time: 10 min | Serves 1-2
Recipe by Lauren | @citrusdiaries.studio
Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1/2 cup Brami Sea Salt & Vinegar Lupini Beans
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1/2 cup Brami Mediterranean Medley Lupini Beans
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2 cups arugula
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1 large heirloom tomato, sliced into wedges
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1/2 bulb fennel, thinly sliced on a mandolin
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2 spring onions, white and light green parts only, thinly sliced on a mandolin
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Fennel fronds, for garnish
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4–6 anchovy fillets, for garnish
For the dressing:
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 small garlic clove, finely grated or mashed into a paste
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Pinch of sea salt
Instructions
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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.
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In a large mixing bowl, combine chickpeas, lupini beans, arugula, fennel, and spring onion. Drizzle with the dressing and toss gently to coat.
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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.
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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.
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