INGREDIENTS
4 oz
manchego cheese, chopped
1 10.5 ounce can
chickpeas, drained and rinsed
1 cup
loosely packed mint leaves, coarsely chopped
1/4 cup
extra-virgin olive oil
1 clove
garlic, minced
Zest of 1 lemon (1 1/2 tsp.)
Salt and pepper
2 tbsp
fresh lemon juice
1 cup
cherry or grape
tomatoes, each cut into quarters (8 oz.)
2
bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry