Description
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
Ingredients
- Chickpeas
- Water-packed Artichoke Hearts
- Grape Tomatoes
- Kalamata Olive
- Parsley
- Balsamic Vinaigrette
- Sriracha Sauce
- Baby Arugula
- Feta Cheese
Instructions
- Toss together chickpeas, artichoke hearts, tomatoes, olives, 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