Wild Arugula and Chickpea Salad

Name: Wild Arugula and Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 12 ounces wild arugula; 1 medium head fennel, halved and thinly sliced; One 15-ounce can chickpeas, drained, rinsed and drained again; 1 cup grape tomatoes, halved; 1/4 cup fresh dill; 2 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 2 ounces thinly shaved Parmigiano-Reggiano

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $3.12 /serving

Author : Bobby Flay

healthy salad recipes beans and legumes

Ingredients

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12 ounces wild arugula1 medium head fennel, halved and thinly slicedOne 15-ounce can chickpeas, drained, rinsed and drained again1 cup grape tomatoes, halved1/4 cup fresh dill2 tablespoons lemon juice2 tablespoons extra-virgin olive oilSalt and freshly ground black pepper2 ounces thinly shaved Parmigiano-Reggiano

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Instructions

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Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

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