Garbanzo Bean and Arugula Salad

Garbanzo Bean and Arugula Salad
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

This recipe is a simple and delicious combination of peppery arugula and sweet sundried tomatoes.

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 150

  • Total Fat 4.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 22g
    • Dietary Fiber 6g
    • Total Sugars 5g
  • Protein 7g
  • Potassium 400mg
  • Phosphorus 130mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 1/2 Fat



  • fresh arugula
    2 cup
  • chickpeas (garbanzo beans) (drained and rinsed)
    1 (15.5 oz) can
  • sundried tomatoes packed in olive oil and italian herbs (drained)
    1/4 cup
  • garlic (minced)
    1 clove


  1. Mix in arugula. Let sit for 10 minutes to slightly wilt the arugula leaves before serving.

  2. Combine garbanzo beans, drained tomatoes, and garlic in a salad bowl.