Categories: Vegan, not yet tried, salad

Ingredients

• 2 roasted red peppers, chopped
• 4 green olives, sliced
• 1/2 cup of cooked, rinsed chickpeas
• 4 cups of loosely packed baby arugula
• 1 cup of salsa
• 1 tsp. of flax oil
• Option: 1 portabella, grilled and chopped
• Option: 1/2 of an avocado, chopped

Directions

1. Chop the roasted red pepper and zucchini.

2. Slice the olives.

3. Toss the arugula with the chickpeas, red pepper, zucchini, and olives.

4. Top with salsa and flax oil.

5. Option: Brush the portabella with 1 tsp. of olive oil and a pinch of salt, then grill it, chop it, and top the salad with it.

6. Option: Chop the avocado and top the salad with it

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