Chickpea Arugula Salad

Need a tasty lunch or a light, pre-workout dinner? This is a great way to use items you probably already have on hand (no arugula? no problem. Sub in spinach or other leafy greens). This was the perfect weeknight meal that got me through a strenuous cardio session at the gym and came home feeling great. Give it a try!

1 14-oz. can chickpeas, drained
3 tablespoons olive oil
1 large lemon, zested and juiced (I made this with 2 lemons the second time for a real pop!)
1/2 cup fresh basil leaves, chopped
1 cup grated Parmigiano Reggiano (the good stuff, it's worth it)
1/2 cup slivered almonds
4 cups fresh arugula
Salt and pepper to taste

Heat a skillet on medium heat. Toast chickpeas for 4-5 minutes until almost fragrant. In a medium bowl, whisk together olive oil, lemon zest and juice. Add in basil, cheese, almonds and arugula. Toss and season with salt and pepper. Add in chickpeas and enjoy.