I have been trying to make something for quick lunches and came across a recipe I really liked, but it made waaay to much for this single girl. So here is my version scaled back and with a few adds.
1 15oz can low sodium or no salt added chickpeas, rinsed & drained
1 ½ cups packed baby arugula
½ red bell pepper, finely chopped
2 tablespoons chives, chopped
2-3 tablespoons olive oil
2-3 tablespoons fresh lemon juice
Sea salt & fresh ground pepper, to taste
Combine all ingredients except arugula in large bowl, mixing well. Add arugula and wilt the arugula with your hands as you mix into the salad.
Serve up! Keeps in refrigerator for a week.
Sometimes I add some kind of nut or seed, maybe feta cheese.
#chickpeas #arugula #healthysalad #vegetarian
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