Chickpea, Artichoke Heart, and Tomato Salad With Arugula

From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat

• Ready In: 15 mins
• Serves: 2
• Yields: 3 cups

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)

Directions

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.