Meatless Monday Recipe: Chickpea, Arugula and Tomato Salad with Tzatziki Dressing

 Meatless Monday Recipe

Wild Arugula

Chickpea, Arugula and Tomato Salad with Tzatziki Dressing

The peppery taste of wild arugula is the star in this Mediterranean inspired summer salad. This dish can be served as an appetizer, side dish or main dish.  Vegans can substitute the greek yogurt with tofu.  Smooth it in blender for the right texture.

Ingredients

For Tzatziki Dressing

1 cup plain 2% reduced-fat Greek yogurt ,

1 sprig of fresh mint, chopped

Juice of ½  a lemon

2 garlic cloves, minced

1 cucumber , peeled, seeded, and grated

Sea salt to taste

For Salad

1 can of organic chickpeas (garbanzo beans), rinsed and drained

1 bunch of wild arugula

4 plum or Campari tomatoes, quartered

3 tablespoons extra-virgin olive oil

2 teaspoons smoked paprika, smoked or regular

1/4 teaspoon ground red pepper or cayenne

Juice of ½ a lemon

1/4 teaspoon freshly ground black pepper

Sea salt to taste

4 whole-wheat pitas, toasted and quartered

Preparation

1. Combine yogurt, mint, lemon juice, salt, garlic, and cucumber in a small bowl. Chill.

2. Heat a large cast iron skiller over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan.

3. Combine chickpeas with salt, paprika, and red pepper  in a medium bowl; toss well to coat.

4. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat.

5. Add chickpea mixture; toss to coat.

6. Add tomatoes.

7. Serve on plate with Tzatziki and toasted pita quarters.