Prechopped vegetables allow you to enjoy colorful produce every day without the prep work. This high-fiber salad makes a great lunch, too.

Alison Lewis
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring with a whisk. Add arugula and next 6 ingredients (through chickpeas); toss well. Sprinkle with cheese.

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Nutrition Facts

282 calories; calories from fat 31%; fat 9.6g; saturated fat 2.1g; mono fat 4.7g; poly fat 1.1g; protein 27.8g; carbohydrates 20.5g; fiber 5.1g; cholesterol 64mg; iron 2.5mg; sodium 373mg; calcium 98mg.
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