Step 1

add the arugula, oil, juice of 1/2 of a lemon, and a generous amount of salt and pepper to a large bowl. Toss well, using either clean hands or salad tongs.

Step 2

add in the chickpeas and tomatoes, then toss again. Top with the basil, peaches, and almonds.

Step 3

immediately, with lemon wedges and extra salt & pepper on the side. This salad is best enjoyed fresh, but can be kept in the fridge for up to 2 days.