Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette

Ingredients

• 1 can chickpeas, rinsed with cold water and drained well
• 5 oz. baby arugula, washed and dried if needed
• 2 T crumbled feta
• Fresh ground black pepper to taste
• 2 T balsamic vinegar
• 1 tsp. Tahini, ground sesame paste
• 1 tsp. lemon juice
• Pinch salt
• 3 T olive oil

Directions

1. Pour the chickpeas into a colander set in the sink, and rinse them under cold water until the foam is gone. Leave them to drain for at least 5 minutes. If they still look damp, blot them with paper towels.
2. In a small bowl, combine the balsamic vinegar, Tahini Sauce, lemon juice, and salt.
3. Add the olive oil slowly, whisking in 1 T at a time, until the dressing comes together and looks smooth.
4. Spoon 1 1/2 T of the dressing over the drained chickpeas, stir to coat, and let them sit for a few minutes.
5. Wash and dry the arugula if it needs it.
6. Place the arugula in a medium-sized bowl, then toss it with as much dressing as you like, using only enough to barely coat the greens. You may have some dressing left over.
7. Add the marinated chickpeas and feta, then fold everything together gently.
8. Finish with fresh-ground black pepper to taste, and serve right away.