party plates


Arugula and Chickpea Salad with Heirloom Tomatoes Serves 6 | Gluten Free, Vegan


To save time, look for preroasted peppers in your store’s prepared foods section, or in jars.


2 cups cooked chickpeas (garbanzos), rinsed and drained


2 roasted jalapeño or Anaheim peppers, peeled, seeded, and julienned


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½ cup finely diced red bell pepper ½ cup finely diced yellow bell pepper ¾ teaspoon ground cumin 3 tablespoons fresh lemon juice


6 tablespoons extra-virgin olive oil


¼ teaspoon garlic powder 1


/8 teaspoon cayenne pepper


¼ cup finely chopped fresh flat-leaf parsley


¼ cup finely chopped fresh chives 4 cups arugula 1 large heirloom tomato, sliced


Devil’s Thumb Ranch Tabernash, Colorado devilsthumbranch.com 970.726.5632


1. Combine all ingredients except arugula and tomato in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving. 2. Add arugula to chickpea mixture and toss. Arrange one tomato slice near 10 o’clock on each plate (top left). Arrange arugula mixture in center and serve.


PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium


Radha Marcum, former Delicious Living editor in chief, writes about healthy living, conscious business, and culinary travel.


40 deliciousliving.com | june 2013


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