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.
Nutrition Facts
0 servings
Serving size
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
