Chickpea, Artichoke Heart, And Tomato Salad With Arugula

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
• 0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
• 1/2 cup small grape tomatoes, halved
• 1/3 cup chopped pitted kalamata olive (optional)
• 1/4 cup finely chopped parsley
• 1/4 cup balsamic vinaigrette
• 2 -3 drops sriracha sauce
• 2 cups baby arugula
• 1 ounce crumbled feta cheese (optional)

Recipe

• 1 toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
• 2 season vinaigrette with sriracha. toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. season with salt and pepper, if desired.