Or, if you're Padma Lakshmi, you might opt for a simple chickpea salad to add some zip to your day.

With just canned chickpeas, cherry tomatoes, chives, olive oil, lemons, baby spinach and a sprinkle of salt, you'll have all the supplies you need to copy her simple recipe.

The Top Chef judge has made some tweaks—like swapping old school sautéed spinach for fresh, uncooked baby spinach—while still keeping the tapas recipe plenty delicious.

For powerfully fragrant and flavorful black pepper, Lakshmi recommends using whole peppercorns, which you can dry toast in a small pan on the stove, then grind with a mortar and pestle.

For an added bonus, the lemon, olive oil, chickpeas, black pepper and spinach in this recipe make it a deliciously anti-inflammatory salad, as all of those ingredients have been tied to decreasing inflammation.

Depending on what you have on hand, you could add other ingredients to your salad to make it a clean-out-the-fridge meal with lots of anti-inflammatory power—avocado and quinoa would both be delicious options.