1 lb. Chorizo cooked and drained of all fat
1 lb. assorted heirloom tomatoes cut in different shapes
1 cup dry chickpeas (if canned rinse well)
1 onion yellow chopped
2 cloves of fresh garlic chopped plus 1 clove zested
2 bay leaves
1 head of hydroponic butter lettuce
4 oz. baby arugula
1 lime zested
1/4 cup white wine vinegar
3/4 cup olive oil
3 Tbsp. lime juice
A few drops of your favorite hot sauce (we’re not trying to make this hot, just interesting)
1/8 tsp. cumin
Cracked black pepper
1. Soak the dry chickpeas overnight in 4 cups cold water. Drain, and place in a heavy pot with 4 cups cold water the chopped onion, 2 chopped garlic cloves and the bay leaves. Bring to a boil over high heat, then turn heat down to medium low and simmer for about 3 hours or until tender. (DO NOT SALT THE WATER) It will make your peas tough. Once tender, drain and let cool.
For the Lime Vinaigrette:
1. In a medium bowl add the vinegar and lime juice. Slowly add the oil while whisking constantly. One the dressing is emulsified add the cumin, salt, cracked pepper and the lime zest hot sauce. Whisk together.
Arrange your serving plate with the cleaned lettuces and cut tomatoes. Place the warm chorizo and chickpeas over salad. Pour the lime vinaigrette over the top.