Easy Chickpea Salad with Lemon Vinaigrette

PREP TIME: 10 minutes
COOK TIME: 0 minutes

Ingredients
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper, to taste

For the salad:
1 15-ounce can chickpeas, rinsed and drained
6 ounces arugula or baby greens, washed and dried
4 ounces Feta cheese, cubed
1/2 small red onion, thinly sliced
5-10 cherry or grape tomatoes, washed and halved

Directions
Make the vinaigrette: Add oil, lemon juice and honey to a lidded glass jar. Close and shake vigorously to combine. Taste and adjust seasoning as needed.

To assemble the salads, Arrange the greens in two serving bowls, dividing equally. Add remaining ingredients to the greens. Drizzle with vinaigrette and serve.