2 tablespoons red wine vinegar
kosher salt and black pepper
2 bunches watercress, thick stems removed (about 6 cups)
1/2 pound wax beans, trimmed and sliced on the bias
1/4 small red onion, thinly sliced
1 15.5-ounce can chickpeas, rinsed
3 ounces ricotta salata, crumbled (if you can't find this, use goat or feta cheese instead)
1/2 cup chopped roasted almonds
crusty bread, for serving
Whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the watercress, wax beans, onion, chickpeas, ricotta salata, and almonds and toss to combine. Serve with the bread.