Chickpea Spring Salad
This salad is full of plant-based protein and bright colors, a great option to pack for lunch or a healthy dish to bring to your next barbecue this Spring!
15 oz can of chickpeasrinsed and drained
1 head leaf lettucerinsed, drained and chopped
½ yellow bell pepperseeded, veined and chopped
½ red bell pepperseeded, veined and chopped
¼ cup red onionthinly sliced
10 grape tomatoeshalved
1 medium cucumberquartered and thinly sliced
4 oz feta cheesecrumbled
5 radisheshalved and thinly sliced
1 medium avocadohalved and thinly sliced
For the dressing:
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlicgrated
1 tsp dried oregano
salt and black pepper to taste
1
Place lettuce in a large mixing bowl. Add the rest of the ingredients and lightly toss to combine.
2
In a mason jar with lid, add the dressing ingredients. Seal and shake for about 25 seconds or until all ingredients are combined. Pour over salad and toss.
Ingredients
15 oz can of chickpeasrinsed and drained
1 head leaf lettucerinsed, drained and chopped
½ yellow bell pepperseeded, veined and chopped
½ red bell pepperseeded, veined and chopped
¼ cup red onionthinly sliced
10 grape tomatoeshalved
1 medium cucumberquartered and thinly sliced
4 oz feta cheesecrumbled
5 radisheshalved and thinly sliced
1 medium avocadohalved and thinly sliced
For the dressing:
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlicgrated
1 tsp dried oregano
salt and black pepper to taste
Directions
1
Place lettuce in a large mixing bowl. Add the rest of the ingredients and lightly toss to combine.
2
In a mason jar with lid, add the dressing ingredients. Seal and shake for about 25 seconds or until all ingredients are combined. Pour over salad and toss.
