Chickpea, Artichoke Heart, and Tomato Salad with Arugula
Serves 2
30 minutes or fewer
The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C
- 1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
- ½ 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
- ½ cup small pear or grape tomatoes, halved or quartered
- ⅓ cup chopped pitted kalamata olives, optional
- ¼ cup finely chopped fresh parsley
- ¼ cup prepared balsamic vinaigrette or Lemon-Basil Vinaigrette
- 2–3 drops sriracha sauce
- 2 cups baby arugula
- 1 oz. crumbled feta cheese, optional
at a glance
This is a great summer salad. I left out the olives and didn't even miss them.
Renee - 2011-08-15 17:47:04