Chickpea salad with sun-dried tomatoes, rocket and Grana

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Sun-dried tomatoes10
• Arugula50 g
• Grana Padano20 g
• Multigrain bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, sulphites,

Method

1. Drain the chickpeas and rinse them under running water; drain the sun-dried tomatoes and cut them into thin strips. Wash and dry the rocket.
2. In a bowl combine the rocket, chickpeas and sun-dried tomatoes and dress with the olive oil, a little salt (the tomatoes are already salty) and black pepper.
3. Finish with the Grana Padano shaved with a vegetable peeler and serve with the multigrain bread.