Chickpea, Artichoke Heart, and Tomato Salad with Arugula

• 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
• 13 cup chopped pitted kalamata olives, optional
• 1/4 cup finely chopped fresh parsley
• 1/4 cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
• 23 drops sriracha sauce
• 2 cups baby arugula
• 1 oz. crumbled feta cheese, optional

1. Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
2. Season vinaigrette with sriracha.
3. Toss chickpea mixture with vinaigrette, then stir in arugula and feta, if using.
4. Season with salt and pepper, if desired.

chickpeas, water, pear, olives, fresh parsley, vinaigrette, sriracha sauce, baby arugula, feta cheese

Taken from www.vegetariantimes.com/recipe/chickpea-artichoke-heart-and-tomato-salad-with-arugula/ (may not work)