Many of my friends have left their corporate jobs for more fulfilling jobs in what they like to call nutrition. How starvation can constitute as fulfilling is beyond me. No sugar, no wheat, (aka: Gluten), no corn, no dairy, no diet coke….and yes believe it or not the list goes on! Just last night before yoga I learned I have been sleeping wrong too…apparently for proper digestion one sleeps on their back. It’s amazing I am still alive! haha

While I am trying to be more AWARE of my food habits, it is difficult to avoid everything. I happen to like cream in my coffee and cheese enchiladas…. even if it does drop my life expectancy by 10 years; I feel it is worth the risk. I know, livin’ on the edge over here. Luckily, as summer approaches and the heat rises those heavy foods are less appealing and scrumptious foods that are light and easy tend to be fresh and wholesome too. Here is a terrific recipe from Vegetarian Times that is both healthy and delicious.

Chickpea and Feta Salad

30 minutes or fewer

Eat this salad the day it’s made—otherwise, the spinach will wilt and turn soggy.
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • ½ cup minced leek (white part only) or red onion
  • 2 cups baby spinach leaves
  • 2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • 2 medium carrots, grated (1 cup)
  • ½ red bell pepper, finely diced (½ cup)
  • ¼ cup toasted sunflower seeds
  • 2 heads romaine lettuce, cut into ½-inch-thick ribbons
  • 1 15-oz. can diced tomatoes, drained, optional
  • ½ cup crumbled feta cheese
  • Balsamic vinegar, for drizzling

1. Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.

2. Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips. Repeat with remaining spinach leaves.

3. Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper, if desired.

4. Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using. Garnish each serving with 1 Tbs. feta, and drizzle with balsamic vinegar.

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