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), tomatoes (sun dried), olive oil (extra virgin), balsamic vinegar, salt, black pepper, chickpeas (canned), cheese (parmigiano-reggiano)
Prep time: 15 min
Cook time: 10 min