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Photo: Jerrelle Guy
Active Time:30 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2tablespoonswhite balsamic vinegar1clovegarlic, grated½teaspoonDijon mustard½teaspoondried oregano¼teaspoonground pepper1(15 ounce) canno-salt-added chickpeas, rinsed114-ounce canartichoke hearts, rinsed and quartered¾cupchopped jarred roasted peppers, rinsed½cupdiced part-skim mozzarella cheese½cuppitted green olives, sliced¼cupcoarsely chopped salami2scallions, thinly sliced3cupsarugula
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2tablespoonswhite balsamic vinegar
1clovegarlic, grated
½teaspoonDijon mustard
½teaspoondried oregano
¼teaspoonground pepper
1(15 ounce) canno-salt-added chickpeas, rinsed
114-ounce canartichoke hearts, rinsed and quartered
¾cupchopped jarred roasted peppers, rinsed
½cupdiced part-skim mozzarella cheese
½cuppitted green olives, sliced
¼cupcoarsely chopped salami
2scallions, thinly sliced
3cupsarugula
DirectionsWhisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.To make aheadRefrigerate for up to 2 days.Originally appeared: EatingWell Magazine, June 2021
Directions
Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.To make aheadRefrigerate for up to 2 days.
Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.
Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.
To make ahead
Refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)222Calories10gFat20gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
