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Sun-Dried Tomato Chickpea Salad with Feta & Fennel

Makes 4 servings. *Gluten-Free, Vegetarian
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Ingredients
  

  • 2 cans chickpeas
  • 4 Tbsp chopped sundried tomatoes
  • 4 Tbsp basil pesto
  • 1/2 cup crumbled feta cheese
  • juice of 1 lemon
  • 2 Tbsp olive oil
  • 1/4 cup fresh basil
  • 1/2 cup fresh parsley
  • 1/2 large fennel bulb
  • 1/2 5- oz. pkg. baby arugula
  • Lemon Basil Vinaigrette
  • 1/2 cup chopped fresh basil
  • 2 Tbsp lemon juice
  • 1/2 cup olive oil
  • 2 Tbsp red wine vinegar
  • 2 tsp brown sugar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions
 

  • Juice lemon. Chop basil, parsley, and fennel. Combine all ingredients except arugula and vinaigrette and allow to marinate at least 30 minutes.
  • When ready to eat, top arugula with Lemon Basil Vinaigrette and chickpea mixture.