Roasted Eggplant Tomatoes and Chickpeas

LAST INGREDIENT
8Ingredients
38Minutes
220Calories

Ingredients

US|METRIC
  • 1/2 pound eggplant (2 medium eggplants or 3 small eggplants, trimmed, cut into 1/2-inch dice)
  • 1 pint cherry tomatoes (halved)
  • 15 ounces chickpeas (drained and rinsed)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/2 ounces baby arugula
  • 1 tablespoon minced chives
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    NutritionView More

    220Calories
    Sodium39% DV930mg
    Fat12% DV8g
    Protein14% DV7g
    Carbs11% DV32g
    Fiber28% DV7g
    Calories220Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium930mg39%
    Potassium570mg16%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A20%
    Vitamin C30%
    Calcium8%
    Iron8%

    * 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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