Project Description

Are you trying your hand for the 1st time with a Mediterranean diet? This vegetarian salad on naan bread is a great dinner option and is packed with 19 g of protein.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CHEF

Stephanie Ferguson

CUISINE

Asian

DIFFICULITY

Easy / Beginner

SOCIAL

stephanies_kitchen

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Full Recipe in Details

STARTING GUIDE

  • Cuisine: Asian

  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Calories: 524

  • Fat: 75g

  • Carbs: 324g

  • Protein: 62g

INGREDIENTS

  • 3 tablespoons balsamic vinegar

  • 3 tablespoons olive oil

  • 1 tablespoon honey

  • ½ teaspoon salt

  • 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

GUIDE / INSTRUCTIONS

  • 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.

NOTES

Yield: 6 cups arugula mixture + 4 mini naan

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