Arugula and Chickpea Salad with Lemon Dill Vinaigrette

For a vegan version of this salad, omit the cheese or substitute vegan cheese.

1/3 cup extra-virgin olive oil
3 Tablespoons freshly squeezed lemon juice
1 Tablespoon minced fresh dill
2 small garlic cloves, finely chopped
Sea salt or kosher salt and freshly ground black pepper, to taste
3 bunches arugula, trimmed and rougly chopped
1 can garbanzo beans (chickpeas), drained and rinsed
Grated Parmesan cheese for garnish

In a large bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper. Add the arugula and beans and toss to combine.

Garnish the salad with Parmesan cheese and serve.

Adapted from:

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