Arugula Salad with Garbanzo Beans and Roasted Red Pepper



  • 8 cups arugula

  • 2 cups garbanzo beans

  • 1 cup roasted red peppers, julienned


  • 1 cup extra virgin olive oil

  • 1/2 cup regular balsamic vinegar

  • 1/4 cup "best quality" thick balsamic vinegar (such as the "Essenza" that we carry)

  • 1 tablespoon fresh garlic, finely minced

  • 1 tablespoon agave nectar

  • 2 teaspoons dry oregano

  • 2 teaspoon dijon mustard

  • 1 teaspoon kosher or sea salt

  • 1 teaspoon black pepper


  • Place all dressing ingredients except olive oil into food processor or blender. combine well then stream in olive oil slowly.

  • To serve: drizzle dressing in the bottom of a large bowl. Add arugula, garbanzos, and peppers. Toss, add more dressing and toss again.

  • Plate salad and top with your choice of grilled seafood then one more drizzle of dressing to finish. Serves 6. Enjoy!


Dirk FucikSalads