Chick Pea & Arugula Salad

June 25, 2013 (CHICAGO)


  • 1 pounds smoked provolone cheese, diced into ½" cubes
  • 1/2 cup organic golden raisins
  • 3 organic scallions, fine bias cut
  • 2 cups organic chick peas, rinsed
  • .25 lb organic arugula
  • 1/2 cup slivered almonds, toasted


  • 2 ounces white balsamic vinegar
  • 1 ounce clover honey
  • 1 cup Pons Extra Olive Oil
  • Pinch crushed red pepper flakes
  • 1 teaspoon fresh rosemary leaves, finely chopped
  • Salt and pepper, to taste


For the salad: rinse and drain the chick peas very well and air dry. Mix together all ingredients except the arugula.

For the dressing: Combine all ingredients and whisk together.

Final assembly: Mix together salad, arugula, and dressing right before it is served.

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