Boil water and cook pasta according to package directions.
Chop red pepper and Kalamata olives, and shred carrots.
Prepare dressing by adding all ingredients to a jar or bowl and mixing.
Next, divide dressing into 3 equal parts in your 3 meal prep jars/containers.
In this order, add in chickpeas, shredded carrots, red pepper, Kalamata olives, cooked pasta, and arugula.
Close jars/containers and store in the fridge. Enjoy for weekday lunches throughout the week!
