Chickpea, Orange and Olive Salad: Detox recipe 12 of 21October 19, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
I never promise weight loss.
But the truth is, many of my detoxers lose weight during our 21 days. Sometimes up to 10 pounds! It’s remarkable, and even more remarkable is that this is a style of eating that one can continue with, long after our 21 days are up. What I’m trying to say is: the results are sustainable.
It’s fall, right? So we are gravitating towards heavy, dense foods. We’re loving pumpkin and coconut milk porridge, stuff like that. Which is all detox-friendly and good for us, to be sure! But let’s remember to balance it out. Especially if we’re hoping for weight loss. And I kinda am, because as my son weans, my body is shifting and keeping more calories for itself. Right around my middle. Hmph.
In October, a cold salad for dinner may not feel so enticing. But a generous side salad with your veggie chili? That’s what I’m talking about. Here’s a great one to try, courtesy of the gorgeous and talented Nikki at NikkisHealingKitchen.com.
Chickpea, Orange and Olive Salad
1 head Romaine lettuce, (about 3-4 cups) chopped
1 cup cooked chickpeas
1 cup chopped tomatoes
1/4 cup pitted Kalamata olives, sliced
1/4 cup red onion, sliced thin
2 oranges, peeled, deseeded and chopped
3 Tbl. red wine vinegar
3 Tbl. extra virgin olive oil
1/4 tsp. sea salt
pepper to taste
1. Place all salad ingredients in a bowl and mix.
2. Whisk together the dressing, pour over the salad and toss well.
3. Adjust seasonings to taste.
For all of this Fall’s detox-friendly recipes, click here.