Jac o' lyn Murphy: Salami Salad with Crispy Chickpeas

Monday, August 27, 2018

Salami Salad with Crispy Chickpeas

The fall air has a touch of crispness and so does my salad!
It's light and lemony, 
savory and slightly salty, 
and every bite has a creamy crunch.
A quick, easy lunch I always look forward to.

A bed of arugula, tossed with lemon and olive oil, 
then topped with thin sliced salami and crunchy chickpeas. 
It looks like fall in a bowl...

and I think it compliments my new bracelet and boots!

Salami Salad with Crispy Chickpeas
salad for one

1 can chickpeas or garbanzo beans, drained, rinsed and dried
2 Tablespoons olive oil

Heat oil in a small skillet, add chickpeas and saute at medium high, until crisp and golden, about 10 minutes.
Drain and cool on a paper towel while you assemble the salad

Toss 3 cups of  arugula with the juice of half a lemon and about 1 Tablespoon of olive oil.  Top with thin cut strips of salami and chickpeas.

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