Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with towels). Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Deseed and thinly slice the red bell pepper. Thinly slice the red onion into half-moons and separate into rings. Peel and julienne or grate the carrot.

Place the dried salad greens into a large salad bowl. Add the cherry tomatoes, cucumber, red bell pepper, red onion, and carrot on top of the greens and gently toss to combine.

Drain and rinse the canned chickpeas, then pat them dry with paper towels. If you prefer warm/roasted chickpeas, spread them on a baking sheet, toss with 1 teaspoon olive oil and a pinch of salt, and roast at 425°F (220°C) for 12–18 minutes until slightly crisp.

Roughly chop the walnuts if whole and lightly toast them in a dry skillet over medium heat for 2–4 minutes, shaking the pan, until fragrant and slightly browned. Let cool. Add the chickpeas, toasted walnuts, and crumbled feta to the salad bowl, and gently toss to distribute.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and freshly ground black pepper. Whisk vigorously (or shake with a lid) until the dressing emulsifies and becomes slightly thickened, about 30 seconds.

Taste and adjust seasoning: add more salt, pepper or lemon to balance acidity and saltiness as desired.

Just before serving, drizzle about 2 tablespoons of dressing over the salad and toss gently to coat. Reserve any remaining dressing in the refrigerator for up to 3 days.