Vegetarian Arugula Chickpea Power Salad

I’m totally OBSESSED with tomatoes right now. One of my clients so graciously brought me some of the most gorgeous heirloom tomatoes from her garden the other day, and I just wanted to kiss her. Let that be a warning to anyone who brings me fresh produce. It may just happen one of these days ;).

Back to those tomatoes. Gosh, they were so so juicy and downright delicious. The store-bought ones don’t even compare. Now, my next mission – convince my client to help me grow a green thumb like hers because my soon-to-be garden is going to need some much deserved TLC! Wheeeeee so excited to grow my own food!

Summer truly is the best time to fall in love with the bounty of fresh fruits and vegetables that are available! Eating foods at their seasonal peak is A-MAZING, without a doubt, but the “perks” of this habit go beyond that. Seasonal eating is also more nutritious, economical, and better for the environment. So take full advantage while you can!

Summertime also means your oven and stove top can get some much-deserved rest. Mine worked pretty darn hard during the cooler months. This is your chance to keep meals simple, with minimal to no cooking, to allow for the natural flavors of the produce to shine through.

Enter this vegetarian arugula chickpea power salad.

To find the full recipe, head on over to the Food Network’s Healthy Eats blog. And yes, if you noticed the feta cheese, I’m still going strong with the whole Greek kick.