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Chickpea, Sun-dried Tomato and Feta Salad
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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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