Salami Salad with Crispy Chickpeas

The fall air has a touch of crispness and so does my salad!

It's light and lemony, 

savory and slightly salty, 

and every bite has a creamy crunch.

A quick, easy lunch I always look forward to.

A bed of arugula, tossed with lemon and olive oil, 

then topped with thin sliced salami and crunchy chickpeas. 

It looks like fall in a bowl...

and I think it compliments my new bracelet and boots!

Salami Salad with Crispy Chickpeas

salad for one

1 can chickpeas or garbanzo beans, drained, rinsed and dried

2 Tablespoons olive oil

Heat oil in a small skillet, add chickpeas and saute at medium high, until crisp and golden, about 10 minutes.

Drain and cool on a paper towel while you assemble the salad

Toss 3 cups of  arugula with the juice of half a lemon and about 1 Tablespoon of olive oil.  Top with thin cut strips of salami and chickpeas.