A Salad a Day: Red and Green Salad

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At long last, spring has arrived! The birds are chirping, the flowers are blooming, and the sun is always shining…well, sort of. It’s been above 50 degrees for the past couple of days, and considering the monstrous winter we’ve had, I’ll take it. While we’re just starting to have warmer days here in University City, I still feel inclined to enjoy somewhat heavier salads, as opposed to crisp, cucumber laden lighter ones.

I’ve been telling myself that I’ll have to make the transition soon, but before that happens, here’s a favorite recipe of mine that reminds me of cooler evenings.

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Here’s what you’ll need:

 

1 cup chickpeas (canned or cooked)

1 tbsp tomato paste

2 cups arugula

½ small onion

2 garlic cloves

2 tsp grapeseed oil

**optional: protein source of your choice**

1) Sauté the onion and garlic until tender

2) Add the tomato paste and oil and mix the ingredients

3) Add the chickpeas

4) Remove from heat and add the arugula*

*This allows for some leaves to lightly wither, adding to the density of the salad.

Happy eating!

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