Author: Katya @ Little Broken Prep Time: 20 Total Time: 20

Ingredients

1 (15 oz.) can chickpeas, drained and rinsed

5–6 sweet mini peppers, stem and seeds removed, chopped

1 English cucumber, chopped

1 pint cherry tomatoes, halved

3/4 cup red onion, chopped

1/4 cup kalamata olives, sliced

1/2 cup crumbled feta cheese

2 Tbsp. fresh chopped Italian parsley

Few handfuls arugula

Kosher salt and fresh black pepper

DRESSING

2 Tbsp. olive oil

2–3 Tbsp. fresh lemon juice

2 Tbsp. red wine vinegar

2 Tbsp. honey

1 garlic clove, minced

1 tsp. dried oregano

INSTRUCTIONS

Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.

Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula. Taste the salad..does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?