Chickpea, Artichoke Heart, and Tomato Salad With Arugula Recipe - Details, Calories, Nutrition Infor

Ingredients

• 1 1/2 cups cooked chickpeas
• 0.5 (6 oz) jar water-packed artichoke hearts, rinsed, drained, and sliced
• 1/2 cup small grape tomatoes, halved
• 1/3 cup chopped pitted kalamata olive (optional)
• 1/4 cup finely chopped parsley
• 1/4 cup balsamic vinaigrette
• 2 -3 drops sriracha sauce
• 2 cups baby arugula
• 1 oz crumbled feta cheese (optional)