Artichoke Arugula Salad

1 6oz jar marinated artichoke hearts
1T lemon juice
2t honey
5oz baby arugula
4oz shredded parmesan cheese (or vegan substitute)
1 can garbanzo beans, drained and rinsed (optional)

Drain artichoke hearts, reserving the oil.

Quarter the artichokes if necessary and remove any tough leaves.

In a small bowl, whisk together 2T of the reserved oil, lemon juice, and honey.

In a serving bowl, combine artichoke hearts, arugula, cheese, and garbanzo beans (if using).

Toss with dressing.

From Savory Magazine, published by Giant Food, January/February 2018.