Sarah Kuretzky
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In health,
I just made the most delicious salad that is vegetarian and packed with protein. I'm invited to a BBQ and this will be my main course. It was so quick and easy to make.

Chick Pea and Arugula Salad
3 tablespoons extra virgin olive oil

1 tablespoon minced garlic

Salt and freshly ground black pepper

1 1/2 cups cooked or drained canned chickpeas

2 tablespoon white wine vinegar

1 teaspoon honey

4 cups arugula leaves

1 cup of cubed provolone

2 stalks of scallions chopped
Place garbanzo beans, cheese and scallions into a mixing bowl.  Place olive oil, vinegar, honey, minced garlic, and salt and pepper into a bowl and whisk to combine.  Toss over garbanzo beans and toss to coat.  Spoon over a bed of fresh arugula leaves and toss.  Serve room temperature or chilled.