Peppery arugula tossed with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. A few tips to make this simple salad fantastic – buy baby arugula, it has a milder peppery flavor. Use extra virgin olive oil, and a really good aged balsamic vinegar and most importantly use a premium imported parmesan such as Parmigiano Reggiano for optimum results.
This recipe contains baby arugula, pasta (penne), sun-dried tomatoes, olive oil (extra virgin), balsamic vinegar, salt, pepper, chickpeas (canned), cheese (parmigiano-reggiano)
Prep time: 15 min
Cook time: 10 min