CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

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Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

From Vegetarian Times May/June 2010: 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. Nutrition facts: 345 calories, 13g protein, 15g fat

Provided by BB2011

Categories     Lunch/Snacks

Time 15m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

Steps:

  • Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
  • Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

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