To save time, look for preroasted peppers in your store’s prepared foods section, or in jars.
Ingredients
- 2 cups cooked chickpeas rinsed and drained
- 2 roasted jalapeno or Anaheim peppers peeled, seeded, and julienned
- 1/2 cup red bell pepper finely diced
- 1/2 cup yellow bell pepper finely diced
- 3/4 teaspoon ground cumin
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/4 cup fresh flat-leaf parsely finely chopped
- 1/4 cup fresh chives finely chopped
- 4 cups arugula
- 1 large heirloom tomato sliced
Instructions
- Combine all ingredients except arugula and tomato in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
- Add arugula to chickpea mixture and toss. Arrange one tomato slice near 10 o’clock on each plate (top left). Arrange arugula mixture in center and serve.
Notes
PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium.
