Martha Stewart Tomato, Chickpea, And Arugula Salad Recipe

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 19g per serving. This food is keto-friendly.

How keto-friendly is Martha Stewart Tomato, Chickpea, And Arugula Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Tomato, Chickpea, And Arugula Salad Recipe

  • Net Carbs are 9% of calories per serving, at 19g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Martha Stewart Tomato, Chickpea, And Arugula Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 180 g )
Amount Per Serving
Calories: 223
Total Fat: 10g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 417mg
Total Carbohydrates: 27g
Dietary Fiber: 8g
Sugar: 6g
Protein: 8g
Calcium: 69mg Iron: 2mg
Potassium: 276mg Vitamin A: 31mcg
Vitamin C: 9mg Vitamin D: 0mcg

Ingredients

  • 3 ounces baby arugula (about 4 cups)
  • 2 scallions, thinly sliced
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup walnuts, toasted if desired
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)