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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 1 cups cooked chickpeas or (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)
Method
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
