Mediterranean Salad on Mini Naan

4.8
(5)

Trying your hand at the Mediterranean diet? This vegetarian (but still with 19 g protein) salad on naan bread is a great dinner option.

mediterranean salad mini naan chickpeas
Photo: Brie Passano
Total Time:
15 mins
Servings:
4
Yield:
6 cups arugula mixture + 4 mini naan

Ingredients

  • 3 tablespoon balsamic vinegar

  • 3 tablespoon olive oil

  • 1 tablespoon honey

  • ½ teaspoon salt

  • 4 cup baby arugula

  • 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

Directions

  1. For dressing, in a small screw-top jar combine vinegar, oil, honey, and salt. Cover and shake well.

  2. In a large bowl combine arugula, chickpeas, cheese, olives, and basil. Drizzle with dressing; toss to coat.

  3. Heat naan according to package directions for microwave or skillet. Serve arugula mixture over naan.

Nutrition Facts (per serving)

524 Calories
29g Fat
42g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 524
% Daily Value *
Total Fat 29g 37%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 1368mg 59%
Total Carbohydrate 42g 15%
Total Sugars 9g
Protein 19g
Vitamin C 4.1mg 21%
Calcium 420mg 32%
Iron 2.2mg 12%
Potassium 214mg 5%
Folate, total 46.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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