Arugula Salad with Fresh Garbanzos, Radishes and Lemon Dressing

Here’s one of the easiest to make and very refreshing green salads. My recent favorite. There's something in the combination of sharp arugula, crunchy juicy radishes, sweet garbanzo beans and  tart refreshing dressing that makes this salad particularly good in the summer. Though I don't mind having it in other seasons as well.

I don’t have the precise amounts of ingredients, but you’ll not need them. All you need is a package of arugula, a handful of fresh green garbanzos (fresh or frozen), several nice pink radishes, some fresh lemon juice, some nice olive oil, salt and freshly ground black pepper.

If using fresh garbanzos in shells, remove them from their shells. You can leave them fresh or blanch very briefly in hot water. If using frozen, blanch them in hot water for about 5 minutes or as indicated on a package. Transfer immediately to a bowl of ice cold water and leave there until chilled.

Slice the radishes thinly on a mandolin or grater.

Put arugula, radishes and garbanzos in a bowl, drizzle with lemon juice and olive oil to your taste, sprinkle with salt and peppers and toss gently with two spoons and simply two washed hands.

In the summer, I prefer this salad on a tart side and very lightly oiled, so I’m generous with lemon juice and frugal on olive oil.