Wild Arugula and Chickpea Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 294 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
- Total: 15 min
- Prep: 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
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.