Let's keep it light today. I'm sure I ruffled enough feathers with yesterday's soda post so today I offer you a ridiculously easy recipe and some great reasons to eat chickpeas.
Garbanzo beans, or chickpeas, are a very good source of folic acid, fiber and manganese. They are also a good source of protein and include minerals such as iron, copper, zinc and magnesium.
If they aren't already a part of your diet you should consider adding them. You can toss some on a salad for a super fast and easy way to bump up the nutritional power of your lunch or dinner. Or make a batch of Harper's Hummus and dip your favorite raw vegetables in it. You can also use it as a spread for sandwiches and wraps.
And, for the world's easiest, no-cook appetizer I present to you:
Chickpea and Red Pepper Salsa
Recipe and photo by Real Simple magazine
1 15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped (about ¼ cup)
2 Tbs. fresh lemon juice (about 1 lemon)
2 Tbs. extra-virgin olive oil
Kosher salt and black pepper to taste
Use homemade whole wheat pita chips (slice and broil, bake or toast whole wheat pita pockets) or organic blue corn tortilla chips (I like Garden of Eatin' brand) for dipping.
I like to take the leftover dip, if there is any, and toss it on a bed of greens the next day for a fast and easy lunch.
Glennon: I feel like this recipe has your name written all over it. There's no cooking or appliances involved, other than a can-opener, so I feel confident this will get the GSA (Glennon Stamp of Approval). Don't make a liar out of me girl.