Meatless Monday: Chickpea-Arugula Salad

Welcome to the Meatless Mondays weekly recipe column, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. Here we'll post favorite recipes submitted by neighbors and local businesses in which vegetables are the main attraction. Have one you'd like to share? You can submit it here.

Today's dish comes from Boerum Hill beauty guru Allison Tray, proprietress of Tres Belle Petite Medi-Spa. 

"I never measure anything," says Tray. "I'm a salad vigilante! Here goes the best, most refreshing and healthy salad EVS."

Chickpea & Arugula Salad

Ingredients
1 can of chickpeas
1 bag of arugula
A few sprigs of mint
Lime
Lemon
Olive oil
Avocado
Red onion
Nutritional yeast 

1. Throw some arugula and chickpeas in a bowl. Shave in the rind of one lime. Chop up some avocado and throw it in. Then, chop up some red onion and add it. 

2. In a small bowl, combine some olive oil with the juice of 1/2 a lemon. Whisk it and pour it into the salad bowl. Mix everything together.

3. Next, tear up a bunch of mint leaves and throw those mamas right in. Sprinkle some nutritional yeast over the whole thing—this is used in place of grated cheese. Why? Because it's better for you and gives you all the B's you needs without the fat from dairy.

4. Next, EAT. xxo