Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Ingredients

• 3 cups baby arugula
• 6 oz uncooked penne or rotini pasta, or chickpea or gluten-free pasta
• 1/4 cup sun dried tomatoes, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• kosher salt, to taste
• 1 cup canned chickpeas, rinsed and drained
• 4 tbsp Parmesan or Pecorino cheese, freshly shaved
• fresh black pepper, to taste