Balsamic Arugula Salad | Lunch

Fancy something quick. Just throw it all in a bowl and enjoy.


(2 Servings)

4 Cups of Arugula

2 Tomatoes

1 Cup of Chopped Cucumber

1 Cup of Chickpeas

2 Tbsp of Balsamic Vinegar

1/4 Cup of Extra Virgin Olive Oil

Pinch of Sea Salt and Pepper


1. Pre-heat the oven to 200C/400F.

2. Drain and wash the chickpeas and then pat them

dry with a paper towel. Spread the chickpeas out

on a baking sheet with parchment paper and

drizzle the 2 Tbsp of olive oil on top. Bake the

chickpeas for 30 minutes, moving them around

every 10 minutes.

3. While the chickpeas are baking prepare the salad

ingredients. Make the dressing by combining the

balsamic vinegar, olive oil, sea salt and pepper.

4. You can add a sweetener of choice here as well if


5. Once the chickpeas are done toss them into the

prepared salad for a much healthier crouton



(per serving)

Fat: 29 g

Carbs: 28 g

Protein: 6 g

Total Calories: 391 Calories

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