Redemption by way of a summer meal

Tonight I arrived home with an upset tummy and a frustrated brain. Despite the heat, I followed through on my commitment to run (after playing with my panting puppy, Bryce). And, after a grueling 3.4 miles of trying to rally my brain and my legs to work together, I finished satisfied with my efforts yet not unwound.

I was, however, ravenous.

Now the single revelation that came to me today through my sweaty slogging was "chickpeas". That's it- chickpeas. Miraculously, in stretching out my legs my brain also stretched out and I imagined chickpeas with artichokes, in some light summer dressing with a little arugula tossed in for good measure and color.

A quick search on the trusty Android later and I had a Vegetarian Times recipe in hand. Not having all of the ingredients I made my own modifications and beefed it up a little to my tastes (and appetite). Behold, I present to you, Citrus Chickpea Salad.

Salad:

1 1/2 cups chickpeas

32 oz can whole peeled plum tomatoes

3 cups artichoke hearts (can use frozen or canned in water)

Citrus dressing:

2 Tbsp lemon juice

2 Tbsp olive oil

1 tsp dijon mustard

1 clove garlic, finely chopped

1/4 cup basil, chopped

Directions:

1. Drain and rinse chickpeas. Place in large serving bowl (preferable something pretty)

2. Drain tomatoes and discard juice. Roughly chop tomatoes. Add to chickpeas.

3. Defrost (if necessary) OR drain and rinse (if necessary) artichoke hearts. Add to bowl.

4. In a small dish mix ingredients for dressing. Once mixed, pour over chickpea blend.

5. Toss dressing with chickpea blend.

6. Serve 1 cup of Citrus Chickpea Salad atop 1 cup arugula and top with 2oz cooked rigatoni.

7. Enjoy :)

For Weight Watchers folks, 1 cup of chickpea mixture is 7 PointsPlus. With the arugula and rigatoni, the meal is 9 PointsPlus and very filling. Lots of protein.

Now, it was 8:30pm before I when I started prepping this meal. And, as I had to defrost the artichokes and didn't think to start heating the water for rigatoni (a Jo-inspired addition) until after the salad was created, I didn't sit down to eat until 9:15pm. But, amazingly, throughout that time my mind quieted and my body relaxed. And while I'm sure my run, post-run shower, and chat with my mum all aided to that effect, I'm convinced that this salad is redemptive. The velvety, freshly picked basil mixed with the sharp, tangy garlic smells undid all the knots in my brain and settled my heart. And, you can believe that I enjoyed every last bite.

I enjoyed my dinner and the process creating it so much, that I was also satisfied with a mere sensation of dessert- 1/4 cup strawberry ice-cream with a little spray cream. A 2 PointsPlus delight made richer by the ability to simply enjoy it with my being instead of eating it to calm my mind. For those of you who know me intimately, you understand that dessert is rarely something I enjoy in small portions and is often something I use to cope with stress.

I wonder if the undoing of eating disorders is to be found in the cooking of inspired meals because, tonight, I feel redeemed.