The Pioneer Woman Tasty Kitchen
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Chickpea, Sun-dried Tomato and Feta Salad

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Level: Easy

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Description

I tried this recipe at my gym and loved it so much I created it the next day at home!

Ingredients

  • 15 ounces, weight Canned Chickpeas, Rinsed And Drained
  • 3 ounces, weight Sun Dried Tomatoes
  • 2 ounces, weight Crumbled Feta Cheese
  • 2 Tablespoons Pesto
  • 1 Tablespoon Olive Oil
  • ½  Lemon, Juiced
  • 4 cups Baby Arugula Or As Much As Desired For 4 Servings

Preparation

Combine all ingredients except arugula in a bowl and mix until combined. Refrigerate at least 30 minutes before serving.

Serve chickpea mixture over a plate of arugula.

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