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Wild Arugula and Chickpea Salad

Bobby Flay
  • 15 minutes
  • Serves 8

INGREDIENTS

12 oz

Arugula, wild

1 15 ounce can

Chickpeas

1/4 cup

Dill, fresh

1

medium head Fennel

1 cup

Grape tomatoes

2 tbsp

Lemon juice

1

Salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

2 oz

Parmigiano-reggiano