Warm Chickpea & Arugula Salad

One of my favorite salad combos is mixing cold, crisp greens with a warm element, like these sauteed chickpeas. Try this comforting yet light and refreshing salad recipe.

Warm Chickpea and Arugula Salad

Ingredients:

• 1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin

• 1 medium onion, finely diced

• 1 1/2 stalks celery, thinly sliced on diagonal

• 4 medium cloves garlic, minced

• 2 (15-oz.) cans organic chickpeas, rinsed and drained

• 1 bag of organic wild arugula (or any salad green)

• 13-oz. can artichoke hearts in water, drained and quartered

• 8 oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup)

• 2 to 4 Tbs. low sodium vegetable broth

• 1/2 tsp. salt, or more to taste

• 3 Tbs. fresh lemon juice

• 1 1/2 tsp. minced fresh rosemary

• 1/4 tsp. freshly ground pepper

Directions:

1. In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.

2. Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.

3. Remove pan from heat. Stir in lemon juice, rosemary, pepper and remaining 1 teaspoon oil. Taste and add more salt if necessary. Serve over arugula.