In a large salad bowl, toss together tomatoes ... Toss in most of the feta, most of the chickpeas and arugula, if using. Season with salt to taste and transfer to a serving platter.

Add the olives, shallot or onion, cucumber, chickpeas, tomatoes, feta and cooked fonio to the bowl and toss to combine. Stir in the parsley, dill, arugula and remaining 2 tablespoons olive oil.

Look for roasted chickpea snacks with the healthy snacks ... For a peppery kick, try using arugula. This salad is a satisfying vegetarian entree to whip together for lunch. To save time, swap ...