Saturday, December 20, 2014

Recipe of the Day

Chickpea, Red Pepper, and Arugula Salad

This recipe provides 4 servings.


1) 1 tablespoon balsamic vinegar
2) 1 tablespoon extra-virgin olive oil
3) 1 teaspoon Dijon mustard
4) 4 cups arugula
5) 1 cup unsalted canned chickpeas, rinsed and drained
6) 1/4 cup bottled roasted red bell peppers, drained and cut into strips
7) 8 pitted Italian olives (for example, cerignola), halved
8) 1/4 teaspoon freshly ground black pepper


Combine olive oil, balsamic vinegar, mustard, pepper in a medium bowl, stirring with a whisk. Add arugula, chickpeas, and bell peppers; toss to coat. Sprinkle with olives.

Nutritional value per serving:

calories: 98
Fat: 5 total grams (saturated 1 gram)
Protein: 3 grams
Carbs: 10 grams
Sodium: 220 mg


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