The big, bold flavors of fresh herbs and exotic spices–including inflammation-reducing turmeric–makes this a deeply satisfying dish.

A note on turmeric: This mild Indian spice has been scientifically studied for its ability to reduce inflammation. Turmeric’s health benefits and yellow color are due to a group of flavonoids called curcuminoids. Turmeric powder is readily available in the spice section of most supermarkets.

INGREDIENTS

2 cups cooked Basmati rice
2 cups cooked chickpeas
2 bell peppers, red, yellow, or green, or a combination, finely diced
1 cup celery, chopped
1/2 cup green onion, finely chopped
1/8 cup ground flaxseed
1/4 cup fresh parsley, chopped
4 teaspoons sesame oil
Juice of 2 lemons
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
8 cups arugula, chopped
2 teaspoons sesame seeds

1. In a large bowl toss together rice, chickpeas, pepper, celery, green onion, flaxseed, and parsley.

2. In a small bowl whisk together sesame oil and lemon juice, then add cumin, turmeric and salt. Pour the dressing over the salad and mix well. Serve over a bed of arugula and sprinkle with sesame seeds.

Serves 4.