Arugula-Tomato-Chickpea Salad

  • 12 oz. fresh arugula greens
  • 8 oz. mixed cherry tomatoes, halved
  • ½ small red onion, sliced into thin strips
  • ½ can (15.5 oz.) chickpeas, rinsed and drained
  • ½ sweet orange pepper, seeded and chopped
  • 1-2 oz. shaved parmesan cheese (I like to use a sharp vegetable peeler for this
  • ½ cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 T. fresh chopped dill
  • 2 medium cloves garlic, minced
  • ¼ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste

Combine all of the vegetables (arugula through chopped orange pepper) plus the shaved parmesan in a large serving bowl. Set aside.

To make the dressing, combine the remaining ingredients (olive oil through black pepper) in a resealable jar and shake vigorously to combine. Add ¼ cup of the dressing to the serving bowl and, using clean hands, turn the salad to coat it thoroughly. Store the unused dressing in the refrigerator for dressing other salads or adding a kick to chicken or fish. Serve the salad alongside your summer favorites.

  • Yields: 2 large servings or 4 small servings
  • Preparation Time: 15 minutes

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