Sunday, April 12, 2009

Tomato, Chickpea and Arugala Salad

I rarely plan meal-sized salads, simply because I have this mental block that salad can't be filling enough on its own. I logically know this is wrong, but I have a lot of trouble getting over it. Hopefully, salads like this one will help with that. This has more than enough protein and other nutrients to fill me up, but it's still light enough to make me feel good about eating it.

Tomato, Chickpea and Arugula Salad

4 c. baby arugula or other mixed greens
1 (15 oz.) can of chickpeas, rinsed and drained
1 c. cherry tomatoes, halved
1/4 c. walnuts, toasted if desired
1/2 c. ham, finely diced
2 tbsp. red-wine vinegar
2 tbsp. olive oil
1 tbsp. whole-grain mustard

1. Combine lettuce, chickpeas, tomatoes, walnuts and ham. Toss.

2. Whisk together vinegar, oil and mustard. Drizzle dressing over salad immediately prior to serving.


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