Wild Arugula and Chickpea Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
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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