Great salad

I found this recipe in the April Women's Health and was so pleased with it.  It made for several great lunches and I know I'll love it even more in the summertime.  It got better the longer it sat in the fridge, so you can make it and then enjoy it for days.

1 can chickpeas, drained and rinsed
1 can mandarin orange segments (10 oz), drained
1 small red onion, diced
2 cloves garlic, minced
1 1/2 cups arugula
1 cup flat leaf parsley, roughly chopped
1 cup diced feta cheese
1 Tbsp minced fresh ginger
1/4 cup pecans, toasted and chopped
1 jalapeno pepper, seeded and minced
2 Tbsp extra virgin olive oil
2 Tbsp cider vinegar
1/4 tsp salt
1/4 tsp pepper

In a large bowl, mix first 10 ingredients.  In a small bowl whisk olive oil, vinegar, salt and pepper.  Pour dressing over chickpea mixture and toss to coat.