Chickpea, Artichoke Heart, and Tomato Salad With Arugula

Total Time
15mins
Prep
15 mins
Cook
0 mins

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

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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 inarugula and feta, if using. Season with salt and pepper, if desired.