The craving for a healthy Monday lunch or dinner often comes after a weekend of indulging in BBQ and swizzle while enjoying the summer salt and sand. A big salad filled with tons of vitamins, minerals and fiber is an easy and healthy way to kick start your week.
Whether it be a side dish or main feature, this “rainbow” bowl is the perfect salad for those looking to reset their system. The wide variety of fruits and vegetables in this recipe provide a ton of powerful antioxidants, are low in calories, and help to balance your blood sugar level. Plus, as an added bonus, it looks amazing!
For the Salad:
1 cup greens of your choice
½ cup shredded purple cabbage
½ orange bell pepper
½ cup chickpeas (I like to add some seasoning to mine and roast for 40 minutes)
Bermy Fresh basil and/or sprouts
For the Dressing:
¼ cup Apple Cider Vinegar
2 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
Juice of 1 lemon
½ tbsp. chia seeds
Salt & pepper to taste
Chop the greens, bell pepper, cabbage, tomato and avocado in to bite-size pieces and mix in a large bowl.
For roasting chickpeas: preheat oven to 400 degrees; mix chickpeas in a large bowl with a tablespoon of olive oil, salt, pepper and paprika; spread them over a baking sheet and put in oven for 30-40 minutes.
Add chickpeas, dressing as desired, and basil and sprouts on top.
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