Summer is ideal for boosting your fresh fruits, vegetables, and seasonal herbs intake. With a wide array of options available in vibrant colors, there are few restrictions on incorporating these nutritious foods into your diet.

Additionally, the sun contributes essential nutrients to the produce, making it an excellent opportunity to obtain those extra trace minerals and vitamins. Take advantage of this chance to leverage the plentiful seasonal produce now. Indulge in the delightful lightness of this chickpea salad, whether you choose to enjoy it as a meal or a side dish. The choice is yours to relish every bite and fully appreciate its deliciousness. Enjoy!

Ingredients:

For the chickpeas:

• One tablespoon of coconut oil (or olive oil, canola oil, or avocado oil)
• 14 oz tin of chickpeas, drained and rinsed
• One tablespoon of dried cranberries
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• One teaspoon of dried cilantro
• Salt + pepper, to taste

For the dressing:

• Two tablespoons of olive oil
• One tablespoon of balsamic vinegar or lemon juice
• Salt + pepper, to taste

For the salad:

• One portion of cooked wild rice or brown rice (about ½ cup or 150 g)
• Few large handfuls of arugula
• One avocado, peeled and diced

Method of Preparation:

1. Heat the oil in a pan.
   
2. Once hot, add the chickpeas and dried cranberries, paprika, cinnamon, cumin, cilantro, salt + pepper.
3. Fry for around 5 minutes.
4. Mix the ingredients for the dressing in a small bowl.
5. Place the cooked chickpeas in a large bowl with rice, arugula, and avocado.
6. Pour over the dressing and mix well. Best enjoyed immediately.