Spring Salad with Chickpeas

Spring Salad with Chickpeas
This is one of my favorite salads to make in the Spring because it’s super simple and packed with healthful nutrients. Serve as is or add your favorite protein such as grilled chicken, steak or salmon for extra protein!


For the salad:
• 1 15 oz. can of chickpeas, rinsed and drained.
• 1 head leaf lettuce, rinsed, drained and chopped.
• ½ yellow bell pepper, seeded, veined and chopped.
• ½ red bell pepper, seeded, veined and chopped.
• ¼ cup thinly sliced red onion.
• 10 grape tomatoes, halved.
• 1 medium cucumber, sliced and quartered.
• 4 ounces feta cheese, crumbled.
• 5 radishes, halved and thinly sliced.
• 1 medium avocado, halved and thinly sliced.

For the dressing:
• 2 Tbsp. olive oil.
• 2 Tbsp. fresh squeezed lemon juice.
• 2 cloves garlic, grated.
• 1 tsp. dried oregano.
• *Celtic sea salt and fresh cracked 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.

Notes:This Spring salad with chickpeas is full of plant-based protein, a great option to pack for lunch or a healthy dish to bring to your next barbecue!

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