Arugula and Chickpea Salad with Heirloom Tomatoes
  • 2 cups cooked chickpeasrinsed and drained
  • 2roasted jalapeno or Anaheim pepperspeeled, seeded, and julienned
  • 1/2 cup red bell pepperfinely diced
  • 1/2cup yellow bell pepperfinely diced
  • 3/4 teaspoon ground cumin
  • 3tablespoons fresh lemon juice
  • 6tablespoons extra-virgin olive oil
  • 1/4teaspoon garlic powder
  • 1/8teaspoon cayenne pepper
  • 1/4cup fresh flat-leaf parselyfinely chopped
  • 1/4cup fresh chivesfinely chopped
  • 4cups arugula
  • 1large heirloom tomatosliced
  1. Combine all ingredients except arugula and tomato in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
  2. Add arugula to chickpea mixture and toss. Arrange one tomato slice near 10 o’clock on each plate (top left). Arrange arugula mixture in center and serve.
Recipe Notes
Nutrition Facts
Arugula and Chickpea Salad with Heirloom Tomatoes
Amount Per Serving
Calories 237 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 186mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium.