| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very fresh flavors. Light and delicious.
Great bunch of complementary tastes
Delicious! very refreshing! my goal is to make all you dishes from Bobby fit…