1. Rinse and drain the chickpeas. Roughly dice the chorizo if slices are large; leave whole if small. Halve the sugar snap peas lengthwise.
2. Heat a dry skillet over high heat and stir-fry the chorizo for 2 minutes. Add the peppers and peas and stir-fry 3 minutes. Season with salt (in moderation) and pepper. Mix the chickpeas in a large bowl with the vegetables and chorizo and toss with arugula and basil.
Per serving: 204calories, 8g fat, 2g saturated fat, 14mg cholesterol, 498mg sodium, 25g carbohydrate, 8g fiber, 6g sugar, 11g protein