TOMATO, CHICKPEA, AND ARUGULA SALAD

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Tomato, Chickpea, and Arugula Salad image

This vegetarian salad is hearty, satisfying, and easily stored for work lunches.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 ounces baby arugula (about 4 cups)
2 scallions, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup walnuts, toasted if desired
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
  • In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.

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