15-ounce can chickpeas, rinsed and roughly chopped
jarred roasted red peppers, chopped (1/4 cup)
fresh lemon juice
extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)
- In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.