We did it! We made it to Wednesday! Congrats to you all (and patting myself on the back). The weather here in DC has been so incredibly nasty for so long, but today we have sunny and 60 degrees! During this mid 40's and rainy weather, I always find myself wanting to stay in and have a junk food party. After a weekend of just that, we are looking forward to getting back on track here in the Mabee household! This is one of my favorite lunch salads that keeps me full until dinner, and is as healthy as it is satisfying! I like to make the dressing, and toss together with the chickpeas, then divide into my lunch containers. Then, I add a handful of the arugula, the feta cheese, and the avocado in a zip lock bag with the air sucked out of it. Then, when it is lunch time the next day, or even three days later, all you have to do is empty the avocado in to the bowl and shake it all together to combine. Simple! If I am eating this on the spot, I still follow the same basic method, where I toss together the dressing, chickpeas, and arugula, but then top the salad with the avocado and feta, just for presentation purposes. Trust me, you will LOVE this salad!
| Makes 2 servings Ingredients: 1 15 ounce can chickpeas, rinsed and drained 3-4 ounces baby arugula 1 avocado, diced 1 shallot, chopped fine (about 2 tablespoons) 1/2 tsp kosher salt 1/2 tsp cumin 1/2 teaspoon crushed red pepper flakes 1 lime, juiced 1 jalapeno, seeded and chopped fine 3 tablespoons EVOO 1 tablespoon champagne vinegar 2 tablespoons crumbled feta cheese 1 tablespoons chopped flat leaf parsley | If eating immediately: Add the drained and rinsed chickpeas, avocado, and arugula to a large bowl. In a small bowl, combine the salt, cumin, and crushed red pepper flakes. To this add the lime juice, EVOO, champagne vinegar, shallots, jalapeño, and parsley. Mix well to combine, and pour over the chickpea, avocado, and shallot mixture. Fold gently to combine. Top with crumbled feta, and serve! If packing for lunches: Combine the dressing as done above, and add to the chickpeas only. Gently toss, and divide this mixture into two lunch containers. On top of the dressed chickpeas, add half (a large handful) of arugula, then the crumbled feta, and finally, the cubed avocado, without mixing the arugula into the chickpea mixture. When you're ready to eat, shake up the container, and enjoy! I like to leave the half of avocado per lunch in individual ziploc bags to prevent browning, and scoop them out into the salad container right before I put the top back on and shake! Enjoy! |
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