Fresh and colorful, packed with protein, minerals and vitamins, this salad becomes a meal in itself when served with hearty bread. For biggest flavor, shred your own carrots rather than buying them already prepared.
2 C arugula
1 (15-ounce) can chickpeas (garbanzo), drained
1 C shredded carrot
¾ C fresh parsley, chopped
½ C Bermuda onion, thinly sliced
¼ C fresh mint, chopped
¼ C each fresh lemon juice and olive oil
2 t honey
1 t fennel seed, toasted
Sea salt and pepper to taste
Combine the arugula, chickpeas, carrot, parsley, onion and mint in a salad bowl. In a small mixing bowl, whisk together the lemon juice, honey and bit of salt and pepper. Toast the fennel seeds in a skillet over high heat, tossing often, until fragrant, about 30 seconds. Stir into vinaigrette and whisk again. Pour dressing over salad, toss well and serve. Serves 4.