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Recipes
Shopping list
Ingredients
- ½ cup quartered artichoke hearts
- ½ cup canned chickpeas
- ½ red onion
- 1 package baby arugula (4–5 oz)
- 3 tablespoons red wine vinegar
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Steps
- Drain artichokes and chickpeas. Chop artichokes and onion (¼ cup). Combine arugula, chickpeas, onions, and artichokes.
- Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss until well coated; serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 210, Total Fat 19g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 8g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 4%