1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned chickpeas
1/2 cup red bell peppers
4-5 pitted olives
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash chickpeas, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, chickpeas, olives, and bell peppers. Mix well.