5 minutes
Prep time
447 cal.
Per serving
Ingredients
Utensil
Knife
recipe
Step 1
Rinse & drain the chickpeas. Roughly chop the sun-dried tomatoes.
Step 2
In a small bowl, whisk together the lemon juice, vinegar (optional), salt, pepper & a healthy drizzle of oil.
Step 3
Add the arugula to a bowl. Top with the chickpeas, sun-dried tomatoes, crumbled goat cheese, walnuts & your salad dressing. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 447 cal. |
| Fat | 27 g |
| Carbohydrates | 30 g |
| Protein | 16 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chickpea & Arugula Salad" contains 447 Energy, 27 g of Fat, 30 g of Carbohydrates, 16 g of Protein, 8 g of Fiber.
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