1 shallot, chopped
¼ cup lemon juice
5 ounces bread, cubed
½ teaspoon sugar tablespoons olive oil
Salt and black pepper to the taste
15 ounces canned chickpeas, drained
1/3 cup mint, chopped ounces cherry tomatoes cut in halves ounces
feta cheese, crumbled
6 ounces snap peas, cut in quarters
3 ounces baby arugula

  1. Arrange the bread cubes in the oven at 350 degrees F, bake for 7
    minutes and set aside to cool down.
  2. In a bowl, mix sugar with shallot, lemon juice, salt and pepper, stir and
    set aside for 10 minutes.
  3. Add the oil and mint and whisk well. In a salad bowl, mix tomatoes
    with snap peas, chickpeas and the vinaigrette and toss to coat.
  4. Add arugula, feta cheese, bread cubes, toss again to coat and serve right