Chickpea, Red Pepper, and Arugula Salad

Ingredients

• 4 cups arugula 
• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 cup chickpeas unsalted canned rinsed drained
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extra-virgin
• 7  olives italian pitted halved (such as cerignola)
• 0.3 cup bottled roasted bell peppers red drained cut into strips
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• broiler

Directions

1. Combine olive oil, balsamic vinegar, mustard, pepper, and salt in a medium bowl, stirring with a whisk.
2. Add arugula, chickpeas, and bell peppers; toss to coat.
3. Sprinkle with olives.
4. Place 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1/2 teaspoon Dijon mustard in a medium bowl, stirring with a whisk until well combined.
5. Add 4 cups arugula to oil mixture; toss to coat greens. Top arugula mixture with 1 cup thinly sliced peeled cantaloupe and 2 ounces thinly sliced prosciutto.
6. Serves 4 (serving size: about 1 cup) CALORIES 78; FAT 9g (sat 9g); SODIUM 241mg
7. Bread Salad: Preheat broiler.
8. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl; stir with a whisk.
9. Place 2 cups (1/2-inch) cubed Italian bread on a jelly-roll pan. Broil 2 minutes or until toasted; stir after 1 minute.
10. Add bread to bowl; toss.
11. Add 2 cups arugula and 1 1/2 cups quartered cherry tomatoes; toss.
12. Serves 4 (serving size: 1 cup) CALORIES 159; FAT 8g (sat 2g); SODIUM 261mg
13. Combine 2 tablespoons extra-virgin olive oil, 1/2 teaspoon grated lemon rind, 2 teaspoons fresh lemon juice, 1/8 teaspoon freshly ground black pepper, 2 chopped canned anchovy fillets, and 1 minced garlic clove in a medium bowl, stirring with a whisk.
14. Add 4 cups arugula; toss to coat.
15. Sprinkle with 2 tablespoons shaved fresh Parmesan cheese.
16. Serves 4 (serving size: about 1 cup) CALORIES 82; FAT 8g (sat 4g); SODIUM 117mg