A quick and easy chickpea salad with peppery arugula, warm veggies, and a thyme vinaigrette.
Begin by adding a few handfuls of arugula to your bowl(s).
Slice mushrooms and bell pepper into strips. Then, sauté both in a pan with 1 tbsp olive oil over medium-high heat until softened, about 10-15 minutes. I like adding some salt and pepper here.
Once veggies are ready, transfer them to bowls on top of the arugula. Open your can of chickpeas and divvy up between bowls.
Top salad with feta or grated cheddar cheese if desired.
Add all dressing ingredients to jar, tighten on a lid, and shake vigorously until combined. Or, whisk well in bowl.
Drizzle on salad and enjoy right away!
This dressing makes extras. Store in jar with airtight lid. I keep mine on my countertop for easy use within 2 weeks, but it can be stored in refrigerator for longer. Olive oil will harden upon refrigeration, so let it liquify on counter when ready for use. Shake before use.