Chickpea, Sundried Tomato and Feta Salad
Ingredients
  • 1 15 oz can chickpeas - drained and rinsed
  • 1 3 oz package of sun-dried tomatoes
  • 2 oz crumbled feta cheese
  • 2 tablespoons pesto
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt and pepper to taste
  • Dash of crushed red pepper (optional)
  • Arugula for salad
Instructions
  1. Combine all ingredients except arugula in a bowl and mix until combined. Refrigerate at least 30 minutes before serving.
  2. Serve over a plate of arugula. Enjoy!
Recipe by at http://www.beckiswholelife.com/2013/06/09/chickpea-sundried-tomato-feta-salad/