Wild Arugula and Chickpea Salad

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

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

  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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Beet and Goat Cheese Arugula Salad

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Zucchini Salad

Carrot Salad

Antipasti Salad

Greek Quinoa Salad

Buckwheat Noodle Salad

Grilled Eggplant Salad

🤤 More Drool-Worthy Recipes