CHICKPEA-ARUGULA SALAD WITH ORANGE REDUCTION
Fresh, light, sweet and spicy--a great lunch or side for a heavy protein
Serves 4 lunch portions
For the Orange Reduction:
1-1/2c fresh orange juice
1 star anise
1’ piece fresh ginger, peeled
½ lemon, sliced
2 dried chile de arbol
For the Salad:
3 cans chickpeas, drained and rinsed
2 oranges, segmented then cut into chunks
¼ red onion, thinly sliced
Combine all reduction ingredients in a small saucepan and bring to a boil. Reduce to simmer over medium heat for 15min. Stir in the honey and let cook completely.Toss in the chickpeas and let set as long as possible, at least an hour. When ready to serve, toss with the rest of the ingredients and season with salt n pep.
Don’t do it.