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

  1. 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.

  2. In a large mixing bowl, combine chickpeas, lupini beans, arugula, fennel, and spring onion. Drizzle with the dressing and toss gently to coat.

  3. 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.

  4. 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!