• arugula
  
• chick peas (canned, for convenience)
  
• extra virgin olive oil
  
• red balsalmic vinegar
  
• salt
  
• pepper (fresh ground is best)
  
• tandoori masala
  

Combine arugula and chick peas in salad bowl (suggested respective
proportion 5:2). Coat w/ oil. Add vinegar/spices and stir.
(dressing ingredients in quantities to suit your taste)

I took me year to discover arugula (a gourmet restaurant insalata mista)
and I am making up for lost time. Eventually I can imagine adding lighter
lettuce to the mix (frisee). I grow my own arugula: last year's planting
yielded from May/June into frost!