One of our new year’s resolutions is to eat healthier (we know, we say this every year). One giant first step to eating healthier is brown-bagging lunch. Fixing healthy, delicious fare at home and bringing it to work dramatically decreases the likelihood of that 3pm run to LaBerry (L) or Starbucks (J).
This filling Garbanzo Bean Salad (adapted from a Rachael Ray recipe) is full of fiber, folic acid and other good stuff. Red pepper flakes help rev your metabolism and keep you reaching for your water bottle. Serve a big scoop for lunch over mixed greens.
Garbanzo Bean Salad
What You Need:
- 2 cans organic garbanzo beans (chickpeas) (15 ounces each), rinsed and drained
- 1 small red onion, finely chopped, or a few scallions, chopped (white and some green parts)
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- 2 tablespoons red or white wine vinegar
- 1 tablespoon extra virgin olive oil (L leaves this out – you don’t really need it)
- Sea salt, to taste
- Combine the chickpeas with the onions, peppers, celery, garlic and crushed red pepper in a medium size bowl.
- Dress the salad with the vinegar, oil (optional) and sea salt.
- Makes six side portions or four lunch portions.