Warm Arugula Salad with Ceci Beans & Carrot
1/3 c olive oil
4 carrots peeled and sliced
1 tsp caraway seeds
8oz fresh arugula (or spinach – for the arugula haters)
1 ½ cups cooked ceci beans (chickpeas, garbanzo beans, so many names for one little bean)
1 garlic clove minced
1 Tb chopped cilantro
1 Tb chopped parsley
1 Tb lemon juice
salt and pepper to taste
Heat the olive oil in a large saucepan. Saute the carrots and caraways seeds for 5 minutes on medium. Add the greens and the ceci beans and cook 6 more minutes to wilt the greens. Add the garlic, herbs, lemon juice and season with salt and pepper. Remove from heat. To serve pile onto plates, and season with salt, pepper, and more olive oil if desired.
Copyright 2016 KCTV. All rights reserved.