Chickpea, Artichoke Heart, and Tomato Salad With Arugula
"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"
photo by BB2011
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3 cups
- Serves:
- 2
ingredients
- 1 cups cooked chickpeas or (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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a fantastic main dish salad. I have also tried it with a basil lemon vinaigrette & liked to complement of the fresh basil (lemon, olive oil, dijon, & fresh chiffonade basil). Yum. -
Great vegetarian recipe for summer eating while arugula is available where I live.
RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>
