Chickpeas salad

Ingredients

• 1/4  very small onion, finely chopped
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil

• Salt and pepper

• 1/4 cup canned chickpeas, rinsed
• 1 cup grape tomatoes, halved
• 2 Tbsp. kalamata olives, halved
• 1 cup cooked spiral pasta
• 1 1/2 cups baby arugula, chopped
• 2 Tbsp. crumbled feta

 Method

 In a 1-quart jar, shake onion, red wine vinegar, and oil, and a pinch each salt and pepper. Add chickpeas and gently shake to coat.

Top with tomatoes, olives, pasta, arugula, and feta. When ready to serve, turn upside down and let sit for 2 minutes for the dressing to run over the rest of the ingredients.

 

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