Chickpea, Artichoke Heart, and Tomato Salad with Arugula

By surethingjoemayo

Ingredients

• 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
• 1/2 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
• 1/2 cup small pear or grape tomatoes, halved or quartered
• 1/3 cup chopped pitted kalamata olives, optional
• 1/4 cup finely chopped fresh parsley
• 1/4 cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
• 2 –3 drops sriracha sauce
• 2 cups baby arugula
• 1 oz. crumbled feta cheese, optional

Preparation

Step 1

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 in arugula and feta, if using. Season with salt and pepper, if desired.

Per 1 1/2-cup serving:
Calories 345
Protein 13g
Total Fat 15g
Saturated Fat 1g
Carbs 43g
Cholesterol 13mg
Sodium 749mg
Fiber 12g
Sugar 9g