Ingredients

For the salad:

• 1- 15 oz can chickpeas, drained and rinsed
• 1-12 oz jar marinated artichokes, drained
• 1 c cherry tomatoes, sliced in half lengthwise
• 1/2 c radishes, halved
• 1/2 English cucumber, quartered
• 1/3 c kalamata olives 
• 1/4 c red onion, sliced
• 1/2 c crumbled feta
• Fresh Basil, sliced into ribbons, for serving (can also sub in Dill)
• 7-8 c arugula

For the dressing:

• 4 T olive oil
• 2 T red wine vinegar
• 1 T dijon mustard 
• Salt and pepper, to taste