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Ingredients

Warm Roasted Garlic Vinaigrette
4 large garlic cloves, unpeeled
1/2 teaspoon olive oil
2 1/2 tablespoons sherry vinegar
1/4 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup olive oil
Sea salt, to taste
Ground pepper, to taste

Salad
1 1/2 cups cooked garbanzo beans, drained and rinsed
1 (15-ounce) can artichoke hearts, rinsed, drained and quartered
2/3 cup feta cheese, crumbled
5 ounces baby arugula (about 5 cups)
2 tablespoons pine nuts, lightly toasted
2 tablespoons chopped parsley

Description

Visually Appealing And Nutritionally Satisfying, This Cumin-scented Salad Of Artichoke Hearts, Arugula, Chickpeas, Feta Cheese And Pine Nuts Is A Perfect Accompaniment For A Variety Of Fall Meals. The Heat From The Warm Roasted Garlic Vinaigrette Gently W

Wholefoods