Got 5 minutes and an extra can of chickpeas? Then you’re already halfway to this zesty arugula salad. Tossed with salty parmesan and a super simple lemon olive oil dressing, it’s the a perfect, simple salad recipe you can count on. 

Arugula and Chickpea Salad Ingredients

• baby arugula
• 2 cups chickpeas, drain them
• for the lemon dressing: olive oil, lemon juice, minced garlic, salt and pepper <-- FarmBoy Lemon-Garlic dressing
• parmesan cheese, adds a little bit of sharpness and nuttiness to the salad to balance the peppery arugula taste.

Prepare

1. Add arugula and chickpeas to a large bowl.
2. In a small bowl mix together olive oil, lemon juice, minced garlic and salt and pepper.
3. Pour olive oil mixture into the bowl on top of arugula and chickpeas, mixing to fully coat.
4. Add in parmesan cheese and give a couple more stirs. Serve and enjoy!

A vegetable peeler is a great tool for shaving Parmigiano Reggiano cheese.

 

Optional Instructions 

Add red onions and parsley

• Drain and rinse the chickpeas.
• In a large bowl combine the chickpeas, arugula, red onion, and parsley.
• Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
• Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. Enjoy!

Feta cheese can always be used in lieu of parmesan but you probably already know that.