Beet Salad With Chickpeas, Olives, Feta And Cumin Vinaigrette

What's in your refrigerator? If you love to cook, and I assume you do if you are here, your refrigerator is full of ingredients left over from meals of yore. What if a few days a week, you took the opportunity to create a salad for lunch using leftover ingredients from your refrigerator?  This is a chance to get creative and put an end to throwing food away. If you work outside your home, pack your salad with a side of dressing the night before. If your lunch hours are spent at home, make your salad on the spot.

This salad was made from the chickpeas and cumin vinaigrette leftover from the Cumin Shrimp And Garbanzo Bean Salad With Roasted Carrots I prepared yesterday.  The recipe serves 4 but I cut it in half, hence my leftovers. With the addition of arugula, kalamata olives and feta cheese, this salad is a balanced, savory meal.

Beet Salad With Chickpeas, Olives, Feta And Cumin Vinaigrette

4 c baby arugula

1 c Melissa's steamed beets, cut into chunks

1/2 can chickpeas, drained

2-3 T pitted kalamata olives, cut in halves

Crumbled feta cheese, to taste {look for a solid block packed in brine}

4 T cumin vinaigrette {easy recipe here}

Divide the ingredients among 2 plates layering in the order they appear.  Drizzle dressing on top.

Source:  Jill Crusenberry;  vinaigrette, Nancy Silverton