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Roasted Chickpea, Eggplant, and Red Potato Arugula Salad
LAURANORRIS5774511Ingredients
30Minutes
480Calories
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Description
Roasted Chickpea, Eggplant, and Red Potato Arugula Salad is a hearty, refreshing, and healthy summer salad that is gluten free and vegan.
Ingredients
US|METRIC
2 SERVINGS
- 2 red potatoes
- 1 eggplant
- 1 cup chickpeas
- 1 tsp. olive oil
- 2 cups arugula
- salt (as desired)
- ground black pepper (as desired)
- 1/2 tsp. dried oregano
- 1/2 tsp. chili powder (ground)
- 2 Tbsp. olive oil
- 2 Tbsp. bbq sauce (organic, optional)
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Directions
- Heat your oven to 425 degrees Fahrenheit. Chop the vegetables into bite-size pieces (approximately 1/4-1/2 inch in size). Toss the vegetables and chickpeas with the olive oil and spices and then spread in a single layer on a lined or oiled baking sheet. Roast for 25 minutes or until vegetables are tender and chickpeas are crispy.
- Divide the arugula into two bowls and drizzle with 1 tablespoon of olive oil each. Divide the vegetables and chickpeas between the two salads and drizzle with BBQ sauce if desired. Serve immediately or store in the fridge in an airtight container.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium880mg37% |
| Potassium1710mg49% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber17g68% |
| Sugars12g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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