Total Time:
15 mins
Servings:
4
Yield:
6 cups arugula mixture + 4 mini naan
Jump to Nutrition Facts
Ingredients
3 tablespoon balsamic vinegar
3 tablespoon olive oil
1 tablespoon honey
½ teaspoon salt
4 cup baby arugula
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 8 ounce pkg. bite-size fresh mozzarella balls
½ cup pitted kalamata olives
½ cup torn fresh basil leaves
4 miniature naan or flatbreads, such as Stonefire Authentic Flatbread
Directions
For dressing, in a small screw-top jar combine vinegar, oil, honey, and salt. Cover and shake well.
In a large bowl combine arugula, chickpeas, cheese, olives, and basil. Drizzle with dressing; toss to coat.
Heat naan according to package directions for microwave or skillet. Serve arugula mixture over naan.
Nutrition Facts (per serving)
| 524 | Calories |
| 29g | Fat |
| 42g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe4 | |
| Calories524 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat9g | 45% |
| Cholesterol40mg | 13% |
| Sodium1368mg | 59% |
| Total Carbohydrate42g | 15% |
| Total Sugars9g | |
| Protein19g | 38% |
| Vitamin C4.1mg | 5% |
| Calcium420mg | 32% |
| Iron2.2mg | 12% |
| Potassium214mg | 5% |
| Folate, total46.5mcg | |
| Vitamin B-60.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
