Time: 15 min.
Complexity: easily
Servings: 8

Bobby Flay loves this salad for its contrasting textures. Light, peppery arugula leaves, crisp fresh fennel, juicy grape tomatoes, and creamy chickpeas—all combined with a light dressing—make for a quick salad that Bobby serves with pasta.

Ingredients:

• 350 g wild arugula
• 1 medium fennel root, halved and thinly sliced
• 1 can (425 g) canned chickpeas, rinsed
• 1 cup grape tomatoes, halved
• 1/4 cup fresh dill
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 60 g finely shredded Parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

arugula, lemon juice, grape tomatoes, chickpeas, fennel bulb, dill, Parmesan cheese

We recommend

Preparation:

Step 1
• Combine the arugula, fennel, chickpeas, tomatoes, and dill in a large shallow bowl. Separately, whisk together the lemon juice and olive oil, season with salt and pepper. Drizzle the dressing over the salad and top with shredded cheese.

Votes: 1