An amazing, hearty salad with peppery arugula, crunchy red cabbage, and crispy chickpeas. A healthy, 100% plant-based meal that is quickly becoming my go-to lunch salad. Though nothing beats the crisp of freshly roasted chickpeas, this salad still tastes amazing the day after! Perfect take-along lunch.

Arugula - aka rocket lettuce - is a lesser-known cruciferous vegetable. Though it's not always available in Cambodia, it's my favorite green in the world. I just love its peppery flavor in salads, on pizzas, or even in my smoothies.

Just as its other family members (broccoli, kale, and Brussels sprouts), arugula is packed with so many good-for-you nutrients. And it's low in calories too. With only 4 calories per 1-cup serving, fresh arugula has virtually no impact on your daily calorie intake.

Though being extremely low in calories, arugula provides our body with good amounts of vitamins A, K and C, folate, calcium, iron, potassium, magnesium and several beneficial phytochemicals.

Ready for your daily feel-good vitamins? I am. Almost lunch time on our side of the world.

RAINBOW ARUGULA SALAD WITH ROASTED CHICKPEAS AND PEANUT SESAME DRESSING

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INGREDIENTS (serves 2)

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For the roasted chickpeas

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1.5 cup cooked chickpeas, drained (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
1 tsp cumin powder
1 tsp dried oregano
Sea salt and black pepper to taste

For the salad

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2-3 cups arugula or rocket lettuce
1 cup tomato, chopped
2 cup shredded red cabbage

For the dressing

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1 tbsp peanut butter
1 tbsp soy sauce or tamari
1 tbsp.5 tbsp sesame oil
1 lime, juice only (1 tbsp)
1 tbsp water
1/4 cup spring onion, roughly chopped
Black pepper to taste

FYI: CLICK HERE to learn how to make your own nut butter.

DIRECTIONS

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1. Preheat oven to 200C (or 400F).
2. Add the chickpeas and the herbs to a baking sheet. Drizzle with a little cooking oil. Toss to coat and roast for 15 to 20 minutes or until crisp and browned. Toss halfway through.
3. Meanwhile, combine all peanut dressing ingredients in a blender or food processor and process until smooth texture. Set aside.
4. Combine all salad ingredients in a salad bowl. Toss to combine. Divide over plates or bowls, top with roasted chickpeas and peanut butter dressing.

ENJOY THE REST OF THE WEEK ;)

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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