Greek Salad

Ingredients

• 500 ml (2 cups) cooked chickpeas, rinsed, drained
• 1 red onion, minced
• 12 cherry tomatoes, cut in two
• 125 ml (½ cup) Kalamata olive
• ½ bunch parsley, just leaves
• 12 Grelot potatoes, baked with skin
• 500 ml (2 cups) arugula salad
• 1 clove garlic, minced
• 60 ml (4 tablespoons) olive oil
• ½ lemon, juice
• 30 ml (2 tablespoons) White balsamic vinegar
• Salt and pepper to taste