It is extremely difficult to refrain from binging on decadent food in the last few months of the year. From Diwali to Christmas, the cooler weather comes coupled with festivals, holidays, weddings and parties. Each of these events is centred around food – excessive amounts of food and mostly unhealthy food. It’s a time to rejoice and give into your indulgences, but at the same time its important to maintain some semblance of balance.
What works for me is to ensure that all our home cooked meals during these months are light and healthy. This helps (to slightly) balance out all the unhealthy ones we eat outside. I find a large bowl of salad that’s packed with protein and fiber, is low on calories and yet keeps me full for a long time. To combat all the late nights and exhaustion during this time its also important that our meals are packed with vitamins and nutrients.
My Chickpea and Arugula Salad is my go to clean eating recipe. Chickpeas are considered one of the world’s healthiest foods. It’s a vegetarian protein that’s loaded with fibre. In fact two cups of chickpeas constitues the entire recommended daily fibre value. They help keep you fuller for longer, hence curbing the urge for frequent snacking. Arugula and cherry tomatoes are both low calories foods that are packed with essential vitamins. Arugula is packed with vitamins A, K and C, folate, calcium, iron, potassium, magnesium and several beneficial phytochemicals. Cherry tomatoes are packed with vitamins E, A, C, and K, potassium and manganese.
This powerhouse salad recipe packs a punch of flavour and texture into one main dish salad. The best part of this bright and fresh salad is that it comes together in a matter of minutes and keeps you full for a long time. This delicious salad will help combat the side effects of all those late nights and unhealthy eating. What more can one ask for in a humble tossed salad?
Chickpea & Arugula Salad Recipe
Time: 10 Minutes
Yield: 2 sevings
2 tablespoons lemon juice
1 teaspoon lemon zest,
½ teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons Extra virgin olive oil
Salt and pepper to taste
2 cups cooked chickpeas, rinsed and drained
2 packed cups of arugula, washed and dried
1 ½ cups of cherry tomatoes, halved
½ cup red onion, finely sliced
¼ cup walnuts, toasted and roughly chopped
½ cup feta cheese, cubed or crumbled
- You can use canned chickpeas or boil and cook dried chickpeas for this recipe.
- In a small bowl toss all the dressing ingredients and set aside.
- Place all the salad ingredients except the walnuts and cheese in a large salad bowl.
- Drizzle the dressing all over the salad ingredients and toss everything well together. Let the salad sit in the refrigerator for 5 minutes so all the ingredients soak up the dressing well.
- Top with the walnuts and feta cheese and serve immediately.