Mix together the ingredients for the dressing and set aside. Dressing can be made a few days in advance and left in the refrigerator until needed. Taste dressing and adjust salt as needed.

For the salad dice the chicken and celery fairly small so its easy to eat. Gently fold togethor the chicken, celery, chickpeas and Creamy Arugula Chimichurri Salad Dressing. I like to half the tomatoes and use them as a garnish rather than mixing in as they can cause the dressing to get runny. Taste and add salt and black pepper if needed. Server the chicken salad either on a plate with greens or as a sandwich.