The simplest and fastest to way to make a last minute picnic to go, quick meal for impromptu lunch guests, or side dish/salad to accompany a main dish.
This recipe includes a variety of herbs as we would use in the south of France for a flavorful meal and also some jalapeño in addition to the garlic for an additional kick the American way.
2lbs cooked chickpeas (if dried, soak them the day before and cook them in salted boiling water)
1 orange pepper (I typically like using red but the red peppers at the market were not organic so I picked an organic one over the color)
1/4 jalapeño pepper
2 garlic cloves
A handful of each herbs: parsley, basil, chives, thyme
1 Tbsp Dijon mustard
1 Tbsp white balsamic vinegar
4 Tbsp grape seed oil
Freshly ground salt and pepper, about 1/4 tsp each
4-5 oz arugula
Start by mixing the salt, pepper and mustard.
Add vinegar and mix well to dissolve mustard.
Prepare two garlic cloves and 1/4 jjalapeño pepper.
Remove the white lining and seeds from the jalapeño.
Peel garlic, slice in half and remove the inner part.
Crush the garlic and cut the jalapeño in thin stripes.
Chop both finely.
Add to the mustard and vinegar.
Mix well and seaside.
Gently remove the thyme leaves from the stems. set aside.
Prepare parsley leaves and basil leaves by removing the stems and clustering them together, stacking the basil leaves on top of one another.
Chop all the herbs finely, including the chives, parsley and julienne the basil leaves. Set aside
Prepare the orange pepper by cutting it in half, remove the stem, further cut into quarters and remove the inner white skin and seeds.
Slice each quarter into strips and dice.
Add the grape seed oil to the vinaigrette.
Mix in the orange pepper and let marinate a few minutes.
Add the chickpeas and herbs.
Mix thoroughly. The salad can be prepared ahead at this time and refrigerated.
Before serving, add arugula. If taking on a picnic pack arugula separately and add at last minute.
Mix the arugula with the other ingredients to ensure it is well coated with the vinaigrette.
To serve as a lunch meal, you might add some avocado
or heirloom tomatoes. Enjoy!