To save time, look for preroasted peppers in your store’s prepared foods section, or in jars.
Arugula and Chickpea Salad with Heirloom Tomatoes
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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.
Recipe Notes
Nutrition Facts
Arugula and Chickpea Salad with Heirloom Tomatoes
Amount Per Serving
Calories 237
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 186mg
8%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
20%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium.
