Description
A refreshing salad featuring super greens, cherry tomatoes, avocado, and roasted chickpeas.
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 (pepitas), roasted & salted
- 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
- 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 (or smoked 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 for 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
- This salad can be prepared in advance, but it’s best to keep the dressing separate until serving to maintain freshness.
- Feel free to customize the ingredients based on your preference or availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg