If your 2017 resolutions include eating healthier, cooking more, brown-bagging your lunch during the work week, or saving money, do yourself a favor and check out this super easy salad recipe from Rachel Ray.
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
The instructions suggest that this should take about 15 minutes to prep and will serve 6 but it would be easy enough have this as a main dish, so half the recipe and it’s an easy high-protein dinner!