Light and fresh, this classic Mediterranean meal makes a quick and healthy lunch for students on the go.
1.Toss cheese, chickpeas, mint, olive oil, garlic, and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight.
2.Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
3.Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 339 | ||
Calories from Fat: 193 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 391.7mg | 14 % | |
Potassium 451.3mg | 12 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 13.6g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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