Ingredients

• 12 ounces wild arugula
• 1 medium head fennel, halved and thinly sliced
• One 15-ounce can chickpeas, drained, rinsed and drained again
• 1 cup grape tomatoes, halved
• 1/4 cup fresh dill
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 ounces thinly shaved Parmigiano-Reggiano

Browse by ingredient

Instructions

1. 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.