Garbanzo bean and arugula salad

Arugula is a dark green leafy vegetable, grouped with other dark green vegetables like spinach, kale, broccoli and romaine lettuce. Most adults should consume 1 ½ -2 ½ cups of dark green vegetables per week. This vegetable subgroup is especially rich vitamin K, vitamin A, vitamin C and folate, which helps support immune function and promote healthy skin.

Additionally, arugula, like most of the vegetables in this subgroup, is also a good source of antioxidants, which help reduce inflammation and protect cells from damage. It's high fiber content can aid in digestion and promote a healthy gut microbiome.

Overall, adding arugula to your dark green vegetable routine can contribute to improved overall health and well-being. This delicious garbanzo bean and arugula salad is a great way to work this leafy green in to your diet!

Garbanzo bean and arugula salad

Ingredients:

• 1/4 cup sundried tomatoes packed in olive oil and Italian herbs (drained)
• 1 (15.5 oz) can chickpeas (garbanzo beans) (drained and rinsed)
• 2 cup fresh arugula
• 1 clove garlic (minced)

Instructions:

• Combine garbanzo beans, drained tomatoes and garlic in a salad bowl.
• Mix in arugula. Let sit for 10 minutes to slightly wilt the arugula leaves before serving.

Recipe adapted from diabetesfoodhub.org.

Next steps:

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