Spicy Arugula Spread

This morning I noticed that I had a huge amount of arugula that was ready to harvest in the garden. In looking for an arugula pesto recipe online, I found one that incorporates a small amount of cooked garbanzo beans for extra fiber. That gave me the idea to incorporate more beans and nuts to make  a more substantial spread with the arugula. I ended up filling collard green leaves with the arugula spread, which I then topped with red peppers, carrots, and celery. I served these delicious wraps with a fruit salad and a few tortilla chips. Yum! This spread would also be great on sandwiches or as a dip for vegetables, and you could easily substitute other beans and nuts for the ones I used.

Spicy Arugula Spread 
1/3 cup olive oil
1 1/2 cups cooked garbanzo beans (canned are fine)
4 cups (packed) arugula
3 cloves garlic, sliced
1/2 cup grated sharp cheddar or parmesan
1/2 cup walnuts, toasted
juice of 1/2 lemon
1/8 tsp salt

Puree all ingredients except 1/2 cup of garbanzo beans and 1/4 cup of walnuts in a food processor and puree until smooth. Chop remaining 1/4 cup of walnuts and stir into spread. Stir in remaining 1/2 cup of garbanzo beans.