Healthy Recipes: Add This Delicious Side Salad to Your Dinner

Pan-Roasted Tomato & Chickpea Salad

For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.


Total time to prepare: 15 minutes

1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained

• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g

Pan-Roasted Tomato and Chickpea Salad

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