ARUGULA AND CHICKPEA SALAD

Ingredients

1 14 ounce can of chickpeas
2/3 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
1 – 8ounce bag of arugula
Salt
Fresh ground black pepper

Drain the canned chickpeas into a colander and rinse.

Heat half the oil in a sauté pan and then add the garlic halves. When the garlic has slightly browned, remove it from the pan. You just want to infuse the oil with garlic not eat it.

Add the chickpeas and heat through until hot. Turn off the heat and leave the chickpeas to cool.

Wash and dry the arugula leaves.

Transfer the cooled chickpeas to a bowl and add the arugula.

Drizzle with the remaining olive oil and salt and pepper to taste.