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Wild Arugula and Chickpea Salad

A wild arugula salad with chickpeas and cherry tomatoes
Prep Time
15 min
Yields
8 servings

Bobby loves this salad for its contrasting textures. The light, peppery arugula leaves, the crisp raw fennel plus grape tomatoes and chickpeas all come together with an easy dressing for a quick salad that Bobby eats with pasta.

Courtesy of Bobby Flay from “Bobby Flay Fit”.

Per serving: Calories 140; Total Fat 6 grams; Saturated Fat 2 grams; Protein 7 grams; Total Carbohydrate 14 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 6 milligrams; Sodium 294 milligrams

Copyright 2012 Television Food Network G.P. All Rights Reserved.

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ingredients

12
oz wild arugula
1
medium head fennel, halved and thinly sliced
1 15
oz can chickpeas, drained, rinsed and drained again
1
cup grape tomatoes, halved
¼
cup fresh dill
2
Tbsp lemon juice
2
Tbsp extra virgin olive oil
salt and freshly ground black pepper
2
oz thinly shaved Parmigiano-Reggiano
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directions

Step 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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My rating for Wild Arugula and Chickpea Salad
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