Mediterranean Salad on Mini Naan

3 T. balsamic vinegar
3 T. olive oil
1 T. honey
1/2 t. salt
4 c. baby arugula
1 15-oz. can chickpeas, rinsed and drained
1 8-ox. package bite-sized fresh mozzarella balls
1/2 c. pitted Kalamata olives
1/2 c. torn fresh basil leaves
4 miniature naan or flatbreads

For dressing, mix together vinegar, olive oil, honey, and salt. 

In a large bowl combine argula, garbanzo beans, cheese, olives, and basil. Drizzle with dressing and toss to coat. (Salad can be made 24 hours ahead.)

To serve, heat naan according to package directions in microwave or skillet. Serve arugula mixture over naan.

Makes 4 servings.

Adapted from Fast & Fresh, p. 44.