Mustard Scented Chickpea Salad - Christina Cooks

Ingredients

• 3 tablespoons avocado oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• ½ teaspoon sea salt
• Scant pinch cracked black pepper
• 4 to 5 scallions, finely minced
• 3 to 4 sprigs fresh basil, leaves removed and finely shredded
• 1½ cups cooked or canned chickpeas
• 3 cups baby arugula or other bitter salad greens, rinsed well