Lemon Dressing Drizzled Chickpea and Sweet Pepper Arugula Salad

2 15 0z 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

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

4 servings