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.
