Chickpea, Arugula and Artichoke Salad with Lemon-Basil Vinaigrette

Brown-bag lunch that’s not a sandwich? Easy. Protein- and fiber-rich chickpeas pair with olives, arugula and a bright lemony dressing for a fresh, simple mid-day meal.

Makes 2 servings

1 15-ounce can chickpeas, rinsed and drained
1 6-ounce jar artichoke hearts, drained and chopped
1/3 cup chopped pitted Kalamata olives
1/4 cup finely chopped fresh parsley
1/2 cup small pear or grape tomatoes, halved or quartered
2 cups baby arugula
2 teaspoons Dijon mustard
1/4 cup lemon juice
1 garlic clove, pressed
1/4 cup olive oil
1/4 cup fresh basil leaves, minced
1 to 2 ounces crumbled feta cheese (optional)

1. In a medium bowl, combine chickpeas, artichoke hearts, olives, parsley, tomatoes and arugula.
2. In a small bowl, combine mustard, lemon juice and garlic. Whisk in olive oil. Whisk in basil.
3. Drizzle dressing over vegetables and gently mix. Top with cheese, if desired. Season with sea salt and pepper, and serve.