Arugula salad with white beans and pesto

Delight in the harmonious flavors of peppery arugula, creamy white beans, and aromatic pesto in this vibrant and nourishing salad.

Ingredients:

• 1 15-oz. can chickpeas, rinsed and drained
• ¼ cup chopped red onion
• 2 tablespoon red wine vinegar
• 1 ¼ teaspoon kosher salt, divided
• 2 pita bread rounds
• Juice of 1 lemon (about 2 Tbsp.)
• 1 teaspoon honey
• ½ cup olive oil
• 4 mini (Persian) cucumbers, trimmed
• 2 radishes, trimmed
• 1 pint cherry tomatoes
• 8 cups loosely packed salad greens (about 4 oz.)
• 110g goat cheese or feta cheese (1 cup)
• Mint leaves and ground sumac, for serving (optional)

Instructions:

1. Preheat the oven to 350°F. Combine chickpeas, onion, vinegar, and 1/4 teaspoon salt in a large bowl. Mix well.
2. Break the pita bread into small pieces and spread them on a baking sheet with edges. Bake for 10 minutes. Allow the pieces to cool on the sheet.
3. While the pita is baking, prepare the dressing by whisking lemon juice, honey, and 3/4 teaspoon salt in a small bowl. Gradually whisk in the oil.
4. Get the vegetables ready: Cut the cucumbers into thick half-moon shapes, slice the radishes into thin rounds, and halve the tomatoes. Add these vegetables to the bowl with chickpeas and mix everything together.
5. Mix in the baked pita bread and drizzle the dressing over the salad. Add the salad greens and the remaining 1/4 teaspoon of salt; toss gently to cover. Crumble the cheese into the bowl and lightly mix. Serve the salad topped with mint leaves and/or a sprinkle of sumac, if desired.

Summary:

• Calories: 827 kcal
• Fat: 30 g
• Protein: 39 g
• Carbs: 104 g
• Potassium: 2314 mg
• Magnesium: 265 mg