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One of my favorite salad combos is mixing cold, crisp greens with a warm element, like these sauteed chickpeas. Try this comforting yet light and refreshing salad recipe.
1 Tbs. plus 1 tsp. olive oil, preferably extra-virgin
1 medium onion, finely diced
1 1/2 stalks celery, thinly sliced on diagonal
4 medium cloves garlic, minced
2 (15-oz.) cans organic chickpeas, rinsed and drained
1 bag of organic wild arugula (or any salad green)
13-oz. can artichoke hearts in water, drained and quartered
8 oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup)
2 to 4 Tbs. low sodium vegetable broth
1/2 tsp. salt, or more to taste
3 Tbs. fresh lemon juice
1 1/2 tsp. minced fresh rosemary
1/4 tsp. freshly ground pepper
In medium skillet, heat 1 tablespoon oil over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.
Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.