Peppery arugula, chickpeas and Parmesan with a quick lemon–olive oil dressing.
SBy she
Servings
2
4 cup Baby arugula
1 can Canned chickpeas, drained and rinsed
40 g Parmigiano-Reggiano, shaved
1 piece Lemon
3 tbsp Extra virgin olive oil
0.25 tsp Fine sea salt
0.25 tsp Freshly ground black pepper
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prepare Components
1. Pat the chickpeas dry with a clean towel so the dressing clings to them. Zest the lemon finely, then juice it. Use a vegetable peeler to shave the Parmigiano-Reggiano into thin curls.
1 can Canned chickpeas, drained and rinsed,
40 g Parmigiano-Reggiano, shaved,
1 piece Lemon
Make Dressing
2. In a large bowl, whisk the lemon juice, a pinch of the lemon zest, extra virgin olive oil, fine sea salt and freshly ground black pepper until emulsified and slightly thick.
1 piece Lemon,
3 tbsp Extra virgin olive oil,
0.2 tsp Fine sea salt,
0.2 tsp Freshly ground black pepper
3. Add the chickpeas to the dressing and toss, then let them marinate for 5 minutes so they absorb the lemony flavor.
1 can Canned chickpeas, drained and rinsed
Assemble and Serve
4. Add the baby arugula to the bowl and toss gently just before serving so the leaves stay crisp and don't wilt.
4 cup Baby arugula
5. Divide between plates, top with the shaved Parmigiano-Reggiano and the remaining lemon zest, and finish with a crack of black pepper. Serve immediately.
40 g Parmigiano-Reggiano, shaved,
1 piece Lemon,
0.2 tsp Freshly ground black pepper
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
