Wild Arugula and Chickpea Salad

Total Time:
15 min
Prep:
15 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
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
Directions

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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