3 Cups Arugula
1 Can Garbanzo Beans (15.5 oz)
2 Lemons
1 Cup Green Grapes (Seedless)
2 TBSP Sunflower Seeds (Raw)
Aged White English Cheddar Cheese (Approximately 3 TBSP)

The first day of summer has arrived, and along with it a scorching Heatwave, leaving us all to find creative ways to stay cool. With sizzling hot days, and rising temperatures, not turning on the stove to prepare meals is a no-brainer.

Since necessity is the mother of invention here is my new take on arugula that will fill you up without heating you up.

Rinse the garbanzo beans in a strainer, and prepare them to go into the salad by removing the outer layer to each bean with your fingers. Then, set aside and let them dry completely. Use a vegetable wash to clean your grapes. Remove them from the vine and let them dry, then slice them in half and set aside.

Place 3 cups of fresh, clean, air dried arugula into a large salad bowl. Toss in your garbanzo beans and grapes. Squeeze the juice from two fresh lemons into your salad bowl over the top of the salad. Add two tablespoons of raw sunflower seeds and some chopped up aged white cheddar. You can also use feta or goat’s cheese since any of them will taste fantastic with the flavor combinations already in the bowl.

Give it all a good toss and your salad is ready to serve. This measurement makes two large servings. Taste testing this recipe was a huge success. I had some leftovers. Normally I don’t save a green salad for the next day if there is any kind of a dressing as it tends to get soggy. But the arugula is so hearty and durable it made for a great snack the next day.

Yum! Enjoy this no cook recipe and stay cool.


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