Wild Arugula and Chickpea Salad

Recipe courtesy Bobby Flay

Recipe categories: Arugula,
more
- Dish : Salad
- Nutrition : Diabetic

recipe
ratings & reviews(1)

Picture of Wild Arugula and Chickpea Salad Recipe

Photo: Wild Arugula and Chickpea Salad Recipe

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Total Time:: 15 min
Prep: 15 min

Yield:: 8 servings

Level:: Easy

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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.

Per serving: Calories 140; Total Fat 6 grams; Saturated Fat 2 grams; Protein 7 grams; Total Carbohydrate 14 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 6 milligrams; Sodium 294 milligrams

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By perelka

FLORIDA

on January 26, 2013
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Delicious! very refreshing! my goal is to make all you dishes from Bobby fit...

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