Wild Arugula and Chickpea Salad Recipe : Bobby Flay : Food Network


  • 12 ounces wild arugula
  • 1 medium head fennel, halved and thinly sliced
  • One 15-ounce can chickpeas, drained, rinsed and drained again
  • 1 cup
  • ¼ cup fresh dill
  • 2 tablespoons lemon juice
  • 2 tablespoons
  • + 2 more ingredients
    • Salt and freshly ground black pepper
    • 2 ounces thinly shaved

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.

View full recipe at SpringPad


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