Chickpea, Red Pepper, and Arugula Salad
Make an easy Mediterranean salad by combining canned chickpeas, jarred roasted red peppers, and olives and tossing with arugula and a tangy vinaigrette. If you want petite leaves, choose baby arugula.
Recipe by Cooking Light October 2013
Gallery
Credit:
Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
94 calories; fat 4.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 3.1g; carbohydrates 10.4g; fiber 2.2g; iron 1mg; sodium 215mg; calcium 67mg.