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Arugula and Chickpea Salad with Heirloom Tomatoes

Servings 6 people
Calories 237kcal

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

[ultimate-nutrition-label id="" align=""]
PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium.
 

Nutrition

Calories: 237kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 186mg | Fiber: 5g