Chickpea and Sweet Red Pepper Salad with Lemon Dressing

I've been on the lookout for some healthy new recipes. I found this refreshing salad over at Picky Palate. If you like chickpeas (A.K.A. garbanzo beans) as much as I do, you'll love it. I used a mix of arugula and baby spinach. The dressing is simple and delicious. You can keep the mixed chickpeas, red peppers and dressing in a container in the refrigerator and put it over greens whenever you like. 

Ingredients:

2 15 oz cans garbanzo beans, drained

1 Cup chopped roasted red pepper, drained

1/4 Cup extra virgin olive oil

1/2 fresh lemon squeezed

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 bag of fresh arugula (or greens of choice)

Directions:

Place garbanzo beans and chopped red peppers into a mixing bowl.  Place olive oil, lemon juice, salt and pepper into a bowl and whisk to combine. Pour over garbanzo beans and toss to coat.  Spoon over a bed of fresh arugula leaves and toss.  Serve room temperature or chilled.

4 servings