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Roasted Red Pepper and Arugula Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 10 min
  • $
Gatheredtable
adapted fromPicky Palate Blog

Ingredients

  • 1 15-oz cans garbanzo beans, drained
  • 1 cup chopped roasted red pepper, drained
  • 1/4 cup extra virgin olive oil
  • 1/2 fresh lemon squeezed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 4 cups of fresh arugula

Directions

Prep: 1. Chop peppers. 2. Drain and rinse garbanzo beans. Make: 1. Place garbanzo beans and peppers into a mixing bowl. 2. Place olive oil, lemon juice, salt and pepper into a bowl and whisk to combine. 3. Toss dressing over garbanzo beans and toss to coat. 4. Spoon over a bed of fresh arugula leaves and toss. Serve room temperature or chilled.

Notes

The garbanzo beans are a great way to get a little extra protein but are completely optional.

Goes great with these recipes

Baked Chicken With Minted Chimichurri
Eggplant Parmigiana (V)
Salmon with Rosemary and Garlic in a Packet
New York–Style Sausage Pizza
Baked Falafel-spiced Lamb Meatballs
Beef and Mango Tostadas

The ultimate meal planner

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