CHEESY CHICKPEA ARUGULA SALAD

CHEESY CHICKPEA ARUGULA SALAD MAKES 6 SERVINGS. 2 large red bell peppers 6 cups baby arugula 15.5 oz can chickpeas, drained 1/4 pound smoked mozzarella cheese, diced 1/4 cup Italian vinaigrette Heat broiler. Line a baking sheet. Cut bell peppers lengthwise into quarters, remove ribs and seeds. Place peppers cut side down on rack. Broil until skins are blackened and blistered. Remove from broiler. Wrap peppers in foil, crimp closed. Let sit 5 min. *Unwrap peppers, peel away and discard skins. Slice peppers into strips. Arrange arugula on platter. Top with chickpeas, pepper strips, and cheese. Drizzle salad with vinaigrette. SERVE