Arugula_Chickpea_and_Roasted_Red_Pepper_Salad.jpg

Arugula, Chickpea, and Roasted Red Pepper Salad

Arugula, Chickpea, and Roasted Red Pepper Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 oz. Mediterranean Organic Fire Roasted Gourmet Red Peppers
  • ⅓ c. sliced organic red onion
  • ¼ tsp. freshly ground black pepper
  • 1 clove organic garlic, minced
  • 1 Tbsp. organic olive oil
  • 4 c. Earthbound Farm Baby Arugula
  • ½ c. bottled organic roasted red bell peppers, sliced
  • 1 16-oz can organic chickpeas, rinsed and drained
  • ¼ tsp. Celtic sea salt
  • 1 ½ Tbsp. organic balsamic vinegar
Instructions
  1. First, prepare dressing. In a small bowl, whisk oil, vinegar, garlic, salt and pepper.
  2. Slice roasted red peppers.
  3. Divide arugula, roasted peppers, onion and chickpeas among serving bowls.
  4. Drizzle with dressing.
  5. Serve.
 

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Nutrient Information Per Batch

800.81 kcal Calories, 792.5 mg Calcium, 126.94 g Carbohydrate, 0 mg Cholesterol, 19.28 g Total Fat, 25 g Fiber, 11.34 mg Iron, 143.42 mg Magnesium 958.15 mg Potassium, 31.07 g Protein,13.13 mcg Selenium, 3260.33 mg Sodium, 13.23 g Sugars, 4.91 mg Zinc, 2.51g Saturated fat, 0 trans Fat, 11.37 g Monounsaturated fats, 3.84 g Polyunsaturated fats, 9471.88 IU Vitamin A, 2.29 mg Vitamin B6, 0 mcg Vitamin B12, 125.08 mg Vitamin C, 0 IU Vitamin D, 2.02 Vitamin E, 9.45 mcg Vitamin K, 312.68 mcg Folate,0.17 mg Vitamin B1(Thiamin),1.06 mg Vitamin B3(Niacin),0.18 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 3.02 mcg Lutein and Zeaxanthin, 0.2 g ALA, 0 g EPA, 0 gDHA,430.12 mg Phosphorous, 2.92 mg Manganese, 0 mcg Alpha carotene, 1.31 mcg Beta carotene, 0.24 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Grains
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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