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Garbanzo Bean and Arugula Salad

Garbanzo Bean and Arugula Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.
Summary

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
Dinner Foodie Lunch No Cook Quick & Easy Salads Sides Vegan Vegetarian High in Fiber Low Sodium Veggie Rich
Nutrition Facts

Nutrition Facts

4 Servings

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

  • Total Fat 4.5g
    • Saturated Fat 0.4g
    • 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

Dinner Foodie Lunch No Cook Quick & Easy Salads Sides Vegan Vegetarian High in Fiber Low Sodium Veggie Rich
Ingredients

Ingredients

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

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Directions

Directions

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

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

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