Marinated Chickpea and Arugula Salad
From the book Mediterranean Summer
by David Shalleck with Erol Munuz
Recipe by Chef David Shalleck, © 2007 David Shalleck

Marinated Chickpea and Arugula Salad
Insalata di Ceci e Ruchetta
Makes 6 to 8 first course or lunch servings

Except for the arugula, this is right out of the pantry. This classic southern Italian antipasto is a great accompaniment to tuna grilled or packed in oil; seafood; grilled leg of lamb, whether whole, cut into steaks, or as brochettes; or thinly sliced French Bayonne, Spanish Serrano, or Italian prosciutto.

2 tablespoons minced red onion
1/4 teaspoon minced garlic
2 tablespoons red wine vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon hot red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
Two 15-ounce cans chickpeas, drained and rinsed
1 medium carrot, grated
1 tablespoon chopped Italian parsley
2 cups loosely packed arugula

In a small bowl, blend the onion, garlic, vinegar, salt and hot pepper. Let rest for 10 minutes to allow the flavors to open u and evolve—or bloom. While whisking, add the olive oil in a steady stream. In another bowl, combine the chickpeas, carrot, and parsley. Add the dressing and mix gently so the chickpeas are well coated. Cover and refrigerate for 2 to 3 hours, tossing from time to time.

Remove from the refrigerator 30 minutes before serving. Toss the ingredients and adjust the seasoning. Just before serving, add the arugula and blend until the leaves are lightly coated. Serve subito (immediately)!

Entertaining Note: If taking this to a picnic or a dinner party, place the marinated chickpeas in the bottom of a container that is more deep than wide. Add a layer of olive oil-packed tuna, cooked shrimp, or steamed and shelled mussels, and then the arugula. Keep chilled. Just before serving, toss from the bottom.

Wine Recommendation: A southern Italian white Fiano di Avellino

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