spicy chickpea + quinoa + arugula salad

by Bird and Cleaver in , , , , ,



 
Right out of the gate, just about everyone has huge plans for their new years resolutions. While we don't necessarily subscribe to the whole idea of the dawn of a new year being the perfect chance to change everything about yourself. We don't see any harm in making promises to yourself to try and be a little healthier. Yeah, that sounds a little more reasonable. Fast forward two months. Mostly to save face, we have tried to keep up appearances for fear of anyone calling us out on any over eager proclamations, made well after the champagne stopped flowing. But let's face it. Resolutions suck. It is hard to change. Not to mention, trying to convince me that juice is a meal is just not gonna happen; no matter how many carrots you cram in there.

So, we try to find that middle ground. We will be healthy, and eat all of our super-foods and leafy greens. But sometimes, we are going to chew them. 

Trying to keep the spirit of juicing in mind, this salad is an amalgam of unlikely partners. A little odd, but
 it works.  In fact, it has become a staple around here.  We use seasoned apple cider vinegar instead of a traditional vinaigrette, because we like the flavor and health benefits, but if you are not as into it, sub a simple vinaigrette. Enjoy!
 

 
spicy chickpea, quinoa and arugula salad
(makes 2 large meal sized salads)
 
for the spicy chickpeas:
  • 1 tablespoon olive or grapeseed oil
  • 2 cups cooked chickpeas
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry
  • 1/4 teaspoon coriander
  • salt tt
for the seasoned vinegar:
  • 2 tablespoons bragg's acv (with the mother)
  • pinch of turmeric
  • pinch of coriander
  • pinch of cayenne
additional salad ingredients:
  • arugula
  • handful of cilantro
  • 1 large avocado, sliced and halved
  • 2-4 cups cooked quinoa (we use the larger portion if we are having this salad for dinner)
  • salt and pepper tt
 Heat tablespoon of olive oil in medium saucepan over medium-high heat.  Add spices and chickpeas, moving around constantly so they do not burn.  Cook for 2-3 minutes or until chickpeas are golden and crispy.  Set aside to cool.

Assemble salad. Layer arugula, then add half of quinoa, chickpeas, avocado and cilantro.  Dress with vinegar or vinaigrette to taste.
 
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