1 lemon, zested and juiced
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon Dijon mustard
⅜ teaspoon salt
¼ teaspoon black pepper
2 cups cooked cannellini beans
¼ cup red onion, thinly sliced
3 cups firmly packed arugula
¼ cup almond, toasted and chopped