CHICKPEA SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

Makes 4 servings​
1/2 cup sun-dried tomato halves (not packed in oil)
3 tbsp red wine vinegar
2 -15oz cans garbanzo beans, drained and rinsed
1 15oz can artichoke hearts in brine, quartered
1 medium red onion, diced
1 cup fresh basil leaves, chopped
2 tbsp toasted pine nuts (optional)
sea salt and black pepper to taste
4 cups arugula or other greens

1. Add the sun-dried tomato halves to a small saucepan and add water to cover.
2. Bring the pan to a simmer and cook the sun-dried tomatoes until tender, about 10 minutes.
3. Add the tomatoes to a blender with 1/2 cup of the cooking water and process until smooth. Add more water if necessary to get a creamy texture. Discard any unused water.
4. Add the mixture to a bowl and add the red wine vinegar, garbanzo beans, and artichoke hearts, red onion, basil, and pine nuts.
5. Season with salt and pepper to taste.
6. Divide the arugula among four plates and spoon the chickpea salad evenly over the greens. Enjoy!