Chickpea, Artichoke Heart, and Tomato Salad with Arugula
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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
- 1/2 6-oz. jar water-packed artichoke hearts, rinsed, drained, and sliced
- 1/2 cup small pear or grape tomatoes, halved or quartered
- 1/3 cup chopped pitted kalamata olives, optional
- 1/4 cup finely chopped fresh parsley
- Lemon-Basil Vinaigrette
- 2-3 drops sriracha sauce
- 2 cups baby arugula
- 1 oz. crumbled feta cheese, optional
Preparation
1. Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
2. Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir in arugula and feta, if using. Season with salt and pepper, if desired.
Nutrition Information
- Serving Size 1 1/2 c
- Calories 345
- Carbohydrate Content 43 g
- Cholesterol Content 13 mg
- Fat Content 15 g
- Fiber Content 12 g
- Protein Content 13 g
- Saturated Fat Content 1 g
- Sodium Content 749 mg
- Sugar Content 9 g