Chickpea and Arugula Salad
Sunday, July 5, 2015
I’m noticing a trend around here. I cook with chickpeas. A lot. I’m starting to wonder if this little obsession deserves it’s own blog. Hmmm….what to call it….
Ok, maybe not so much. The fact is, even before I started experimenting with the latest trend in vegan baking and cooking, I relied on a cupboard full of chickpeas and a little imagination, to provide everything I need for quick, healthy and tasty go-to meals on those nights when I just can’t get out of my own way in the kitchen.
Now that I’ve become somewhat obsessed with figuring out all of the crazy things I can do with aquafaba (the brine from a can of chickpeas), I find myself with an abundance of garbanzos. What’s a girl to do.
When faced with a quick-meal challenge, make a salad
Seriously, that’s my cooking motto. I treat salad like casserole. You know the routine–dinner time is looming, your stomach is growling and you find yourself staring down a fridge full of (seemingly) misfit ingredients. Back in the day, a casserole was how a lot of home cooks got something on the table. Often these mish mosh creations were good and nearly always hearty and satisfying.
I’m here to tell you that a good salad can be all of those things. Hearty, satisfying, filling and crave-worthy.
Salads are one of my favorite things to eat. Stop rolling your eyes–I’m being totally serious here! I really do LOVE a good salad. I can’t proclaim that I have always embraced salads with the gusto I do today. Nope, this love affair was a long, slow, sometimes rocky romance built in the early days on a flimsy foundation of iceberg lettuce and Ranch salad dressing.
One of the best things I did as I embarked on my weight loss journey was to open my world up to the possibilities that a bowlful of raw veggies presented. It wasn’t long before I realized that the combinations of vegetables, grains, proteins, and dressings are infinite, so it was hard for me to get bored with eating healthy when it came to salads.
And, I’m just going to say it, you just feel so good when you’re eating a big, fresh salad. The varying textures and tastes–crunchy, soft, salty, peppery, bitter, sweet–it’s all deeply satisfying to eat something that is so complex, yet so simple. Not really feeling what I’m saying here? Well friend, you just haven’t had a really great salad in (what must be) a very long time.
Enter chickpea and arugula salad.
The combination of the rich almost buttery taste of the chickpeas combined with the peppery bite of the arugula and the sweetness of the cherry tomatoes and red peppers all combine to make one heck of a salad. And, this one couldn’t be more easy. Essentially you’re just tossing everything together in a bowl and dressing it with a simple vinaigrette.
Looking for more salad inspiration? You’ll find many amazing salads on this list from Food & Wine (there are 100 salads here…ONE HUNDRED! How awesome is that?!).
There’s a whole lot of summer still ahead of us. Guess what that means? Salad days for, well, days!
(..a sure sign that I love salad? This post has more exclamation points than eI’ve used in the whole blog (!)).
Chickpea and Arugula Salad
servings: about 4 | time: about 10 minutes
2 cans chickpeas, drained
4 cups baby arugula, rinsed and dried well
2 cups chopped tomatoes
1/2 cup chopped parsley
1 large red pepper, seeded and chopped
1/3 cup red onion, diced
1 large clove garlic, minced
Juice of 1 lemon
1/3 cup extra virgin olive oil
Salt and pepper to taste
1. Place everything except the lemon juice, extra virgin olive oil, and salt & pepper into a large bowl. Toss well to combine
2. Place the lemon juice in a large bowl. Slowly whisk in the olive oil until the mixture comes together (you could also use a mason jar–just cover and shake vigorously). Season to taste with salt & pepper. Pour over salad, toss again and serve