Arugula and Chickpea Salad with Heirloom Tomatoes

Ingredients

• 2 cups cooked chickpeas (rinsed and drained)
• 2 roasted jalapeno or Anaheim peppers (peeled, seeded, and julienned)
• 1/2 cup red bell pepper (finely diced)
• 1/2 cup yellow bell pepper (finely diced)
• 3/4 teaspoon ground cumin
• 3 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/4 cup fresh flat-leaf parsely (finely chopped)
• 1/4 cup fresh chives (finely chopped)
• 4 cups arugula
• 1 large heirloom tomato (sliced)