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Tomato, Chickpea, and Arugula Salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Ingredients
- 3 ounces baby arugula (about 4 cups)
- 2 scallions, thinly sliced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup walnuts, toasted if desired
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 412 % Daily Value *
- Total Fat: 26 g 39.89%
- Saturated Fat: 3 g 15.35%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 634 mg 26.42%
- Calcium: 145 mg 14.51%
- Potassium: 544 mg 15.54%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 34 g %
- Dietary Fiber: 12 g 46.26%
- Sugar: 2 g
- Protein: 14 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 8 g
- Vitamin A 30.6%
- Vitamin C 17.68%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total4 oz-eq
