9 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 cups arugula
  • 1 cup unsalted canned chickpeas, rinsed and drained
  • 1/4 cup bottled roasted red bell peppers, drained and cut into strips
  • 7 pitted Italian olives (such as cerignola), halved
Nutrition
100
5% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 7

Fiber

13% 3

Sugars

- 1

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

10% 238

Calcium

6% 61

Magnesium

7% 28

Potassium

4% 182

Iron

7% 1

Zinc

5% 1

Phosphorus

9% 62

Vitamin A

4% 38

Vitamin C

19% 18

Thiamin (B1)

3% 0

Riboflavin (B2)

2% 0

Niacin (B3)

1% 0

Vitamin B6

25% 0

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

20% 25

Sugar alcohols

- 0

Water

- 81
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