Wild Arugula and Chickpea Salad

Ingredients

• 12 ounces arugula wild
• 15 ounce chickpeas rinsed drained canned
• 1 medium head fennel bulb halved thinly sliced
• 0.3 cup optional: dill fresh
• 1 cup grape tomatoes halved
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 2 ounces thinly parmigiano-reggiano shaved
• 8 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk

Directions

1. Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl.
2. 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.