Chickpea, Artichoke Heart, and Tomato Salad with Arugula | Food Stuff
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Spoon
Ingredients
- ½ 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
- 2 cups baby arugula
- 1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
- 1 oz. crumbled feta cheese, optional
- ¼ cup finely chopped fresh parsley
- ½ cup small pear or grape tomatoes, halved or quartered
- 1/3 cup chopped pitted kalamata olives, optional
- ¼ cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
- 2–3 drops sriracha sauce
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