I've been on the lookout for some healthy new recipes. I found this refreshing salad over at Picky Palate. If you like chickpeas (A.K.A. garbanzo beans) as much as I do, you'll love it. I used a mix of arugula and baby spinach. The dressing is simple and delicious. You can keep the mixed chickpeas, red peppers and dressing in a container in the refrigerator and put it over greens whenever you like.
2 15 oz cans garbanzo beans, drained
1 Cup chopped roasted red pepper, drained
1/4 Cup extra virgin olive oil
1/2 fresh lemon squeezed
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 bag of fresh arugula (or greens of choice)
Place garbanzo beans and chopped red peppers into a mixing bowl. Place olive oil, lemon juice, salt and pepper into a bowl and whisk to combine. Pour over garbanzo beans and toss to coat. Spoon over a bed of fresh arugula leaves and toss. Serve room temperature or chilled.