Chickpea, Artichoke Heart, and Tomato Salad with Arugula - chickpeas

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
• 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