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 garbanzo beans
1/2 cup red bell peppers
4-5 pitted olives
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash garbanzo beans, 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, garbanzo beans, olives, and bell peppers. Mix well.