Recipe: <!-- -->Chickpea and Artichoke Heart Salad on Wilted Arugula<!-- --> | Whole Foods Market

Ingredients

• 4 large cloves garlic, unpeeled
• 1/3 cup plus 1/2 teaspoon extra-virgin olive oil
• 2 1/2 tablespoons sherry vinegar
• 1/4 teaspoon ground cumin
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon fine sea salt
• Ground black pepper, to taste
• 1 1/2 cups cooked chickpeas, drained and rinsed
• 1 can (15-ounce) artichoke hearts, drained and chopped
• 2/3 cup crumbled feta cheese
• 5 ounces baby arugula (about 5 cups)
• 2 tablespoons pine nuts, lightly toasted
• 2 tablespoons chopped fresh flat-leaf parsley