Arugula with Chickpeas

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Portfolio | Nov, 04 2014

Arugula with Chickpeas

Arugula is a very tasty and nutritious green with a Mediterranean origin.  It is also known as garden rocket or salad rocket and belongs to the cruciferous family. We love cruciferous vegetables because of the DIM and Indoles that help to metabolize estrogens and counteract carcinogens that we may be exposed to. It is an excellent source of Vitamin A and folate. It has a slightly pungent taste, but when topped with olive oil and lemon juice, arugula is transformed into a delicious and tasty salad. I like this dish since it is slightly warm but still has the raw benefits of the greens. Bon Appétit!

In a medium skillet, add the following:

3 tbsp. of olive oil

Juice of 1 lemon

1 tsp. of crushed garlic

1 tsp. of thyme

1/8 to 1/4 tsp of crushed red pepper, depending on your taste

1 can of organic chick peas, rinsed and drained

Heat slowly and gently until the chick peas are warm.

Toss the warm dressing over the arugula and sprinkle with Himalayan salt.

Serve with other vegetables or clean protein.  Enjoy.