This salad is packed with flavor and protein, making it a satisfying dinner option. It’s also easily customizable based on your preferences.
Ingredients:
Salad Base:
4 cups mixed greens (romaine, spinach, arugula)
1 cup chopped cucumber
1/2 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
Chickpea Mixture:
1 can (15oz) chickpeas, rinsed and drained
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey (optional)
Pinch of salt and pepper
Instructions:
1. Prepare the Chickpea Mixture: In a medium bowl, combine the chickpeas, parsley, mint, olive oil, lemon juice, oregano, salt, and pepper. Toss to coat evenly.
2. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper.
3. Assemble the Salad: In a large bowl, combine the mixed greens, cucumber, tomatoes, red onion, and olives. Add the chickpea mixture and feta cheese.
4. Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Tips:
For extra protein, you can add grilled tofu or tempeh to the salad.
Add a pinch of red pepper flakes or a drizzle of hot sauce to the chickpea mixture or dressing.
Use any combination of greens you like. Kale, watercress, or even chopped romaine would work well.
Feel free to add other vegetables you enjoy, such as bell peppers, shredded carrots, or avocado.
The chickpea mixture and dressing can be made ahead of time and stored separately in the refrigerator.
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