If you don’t have tahini on hand, skip it; or use hummus, or a nut butter.

1 can garbanzo beans, (or 2 c cooked garbanzos)
2 T balsamic vinegar
1 T tahini
1 T lemon juice
1/4 c olive oil
1 bunch arugula, washed, dried, coarsely chopped
1/4 c crumbled feta or goat cheese

1. Drain garbanzos. Rinse if the salt content is high. Let beans drain or dry them in a kitchen towel. Transfer to serving bowl.

2. In a small bowl, whisk together vinegar, tahini, lemon juice, olive oil, salt, and pepper. Add about half of the dressing to the garbanzos in the bowl and let marinate for a bit.

3. Add prepared arugula to the marinating garbanzos and gently toss to coat. Add more, even the rest, of the vinaigrette if you like. Gently toss again. Taste for seasonings. Sprinkle crumbled feta or goat cheese over the salad. Serve immediately.