Lemon chickpea arugula salad

Cut the ½ meyer lemon into four quarters. Reserve the whole meyer lemon for the dressing.1 ½ medium meyer lemons

Heat 1 Tablespoon of the oil in a small frying pan over medium high heat. Add the chickpeas, 1 Tablespoon of chopped rosemary, and the 4 meyer lemon pieces. Saute, stirring occasionally, about 10 minutes or until the chickpeas are crispy and the lemon is a bit charred.3 Tablespoons extra virgin olive oil, 1 15oz can chickpeas, 1 Tablespoon fresh rosemary leaves

Meanwhile, make the salad dressing. Squeeze the juice of the remaining meyer lemon into a container with a tight fitting lid. Add the remaining 2 Tablespoons olive oil, and the remaining teaspoon of minced rosemary. Season with a pinch each of salt and pepper and emulsify by whisking or shaking in a jar with a tight fitting lid.1 teaspoon fresh rosemary leaves, Salt and pepper

To build the salad, add 2-3 large handfuls of arugula to a salad bowl. Top with the warm chickpeas along with the charred lemons, and the other salad fixings of your choosing. I like avocado slices and radishes. Pour on the dressing and toss. Season with salt and pepper to taste and toss again. 2 large handfuls fresh arugula, avocado, fresh radish, meyer lemon slices, or other salad fixings of your choice