Chickpea and Arugula Salad
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 piece chopped anchovy
- 1 cup cooked chickpeas
- 3 tablespoons chopped parsley
- 1 tablespoon chopped pickled cucumber
- 1 tablespoon finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small arugula leaves
- 2 fried Arabic bread triangles
Preparation
Make the anchovy sauce by placing olive oil, lemon zest, lemon juice, and chopped anchovy in a deep bowl and mixing with a fork until homogeneous.
Add cooked chickpeas, chopped parsley, chopped pickled cucumber, finely chopped onion, salt, and black pepper to the sauce and mix well.
In a large serving dish, place the arugula leaves, spread the chickpea mixture over them, and serve with fried Arabic bread triangles.
