Description
A refreshing and nutritious salad featuring super greens, colorful vegetables, and crispy roasted chickpeas tossed in a delicious homemade dressing.
Ingredients
Scale
- 5 oz super greens mix
- ½ English cucumber, diced
- 1 cup cherry tomatoes, halved or quartered
- ½ medium avocado
- ¼ cup pumpkin seeds
- ¼ cup shredded parmesan
- ½ cup roasted chickpeas
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced or grated
- ½ tsp dried oregano
- ½ tsp kosher salt (more to taste)
- ¼ dash black pepper
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Make the roasted chickpeas (you can do this in advance). Preheat the oven to 425℉ (220°C) and prep a baking sheet with parchment paper sprayed with cooking spray. Drain and rinse the chickpeas and dry them with a dish cloth. Toss them in olive oil & garlic powder, paprika, salt + pepper and bake 25-30 minutes until crispy and golden brown. You can use store-bought roasted chickpeas instead to save time.
- While the chickpeas roast, make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk, add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Dice the cucumber, cherry tomatoes, and avocado. Add the greens to a large salad bowl. Top with the cucumber, tomatoes, avocado, pumpkin seeds, and chickpeas.
- Right before serving, add half the dressing and parmesan cheese. Toss to combine and serve with remainder of the dressing on the side.
- Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want!
- If you’re making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day.
Notes
- Storing the salad and dressing separately will keep the greens fresh.
- This salad is versatile; feel free to add other vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 10
- Cholesterol: 5