Wild Arugula and Chickpea Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. 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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