Body Talk and Chop Chop Salad with Garbanzo Beans
I’m a horrible calorie counter or diet person. When I hear the word “diet,” I automatically am consumed by food, meaning I think about it non-stop. What’s that about? But when I hear the word “salad” I get very excited, because there are so many ways to make a salad taste good. So many options, like today’s recipe, Chop Chop Salad with Garbanzo Beans.
January is the month that I really crave balance, coming off the holidays. I want health and exercise, and I want to eat as healthily as I can. It’s sort of a hunkering down month for me!
Eating healthy helps me focus spiritually on what I need to learn each day, and apply it to my life. Do you ever feel that way?
When I eat junk food, I feel yucky — body, mind, spirit.
My day working from home usually involves making a salad for my husband and me at lunchtime. Or, sometimes, he spoils me and he makes one for me!
Which, by the way, we just got these 2 seed packs in the mail this week. (Squeal! It’s almost garden-time!)
We’ll be trying a new Red Russian Organic Kale, and Organic Lady Di Pole Beans this year.
It’s a start … and we love Territorial Seed Company (right here in Oregon)!
What else do we love in a salad? I try to include avocado, lots of greens, and in today’s recipe instead of cheese or nuts, I thought I’d add a little bit of salami for flavor. But the other options are turkey or chicken, or no meat.
Life is short. Life is sweet. Life is better when we feel good about ourselves and when we are accountable to God for our actions, discipline, and the way we love others.
So what we put into our bodies really counts.
Not that we can’t enjoy a bite of chocolate (my favorite), or salami now and then! :)
Which tastes better when you’re enjoying it with someone you love!
What are the top 3 ingredients that you “must have” in your green salad?
Get the Recipe:
Chop Chop Salad with Garbanzo Beans
- 5 oz. baby spring mix greens
- 2-3 small heirloom tomatoes, cut in small pieces
- 1 cup diced dry salami, cheese, turkey, or chicken breast
- 1 cup Bush’s Garbanzo Beans, drained
- 1/4 cup red onion, chopped
- 1/2 cup cucumber, chopped
- 1 avocado, peeled and cut into small pieces
- 1/2 cup red wine vinegar
- 2 T. lemon juice, freshly squeezed
- 1 T. Dijon mustard
- 2 closed garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. sugar
- 1 cup olive oil
- Salt and pepper to taste
- Fresh cilantro, optional
- Cut all salad ingredients into small pieces, and mix together in a large bowl with the salad greens.
- Place the vinegar, lemon juice, mustard, garlic, oregano, pepper, and sugar in a blender or food processor. Blend for 30 seconds. Add salt and pepper to taste. Drizzle in the olive oil; blend.
- In a large bowl, drizzle the salad dressing over the salad greens and toss to distribute evenly.
- Serve immediately!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...