Salads Recipe

Prepare chickpeas and vegetables

Rinse and drain canned chickpeas thoroughly. Place chickpeas in a large mixing bowl. Dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, thinly slice the red onion, halve the kalamata olives, and chop the parsley. Add all vegetables and herbs to the bowl with the chickpeas.

Make dressing

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp dried oregano, minced garlic, 0.75 tsp salt, and 0.5 tsp freshly ground black pepper until emulsified.

Toss salad

Pour the dressing over the chickpea-vegetable mixture. Toss gently to coat all ingredients evenly. Fold in 0.5 cup crumbled feta and 0.25 cup chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Rest and serve

Allow the salad to sit at room temperature for 10–15 minutes to let flavors meld, or chill for up to 1 hour. Serve cold or at room temperature as a main or side.

Toast nuts (if needed)

If your walnuts or almonds are not toasted, warm a small skillet over medium heat and toast the nuts, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove and cool.

Prepare vegetables

Wash and dry the mixed salad greens thoroughly. Thinly slice radishes and cucumber. Halve and slice the avocado just before serving to prevent browning.

Make lemon vinaigrette

In a jar, combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), 0.5 tsp salt, and 0.25 tsp black pepper. Shake or whisk until emulsified.

Assemble salad

Place the mixed greens in a large bowl, add sliced avocado, radishes, cucumber, and toasted nuts. Drizzle with the lemon vinaigrette and toss gently to coat just before serving.

Combine 4 cups baby spinach, 1 cup sliced strawberries, 0.25 cup crumbled cheese, and 0.25 cup toasted sliced almonds in a bowl. Drizzle with 3 tbs balsamic vinaigrette and toss gently. Serve immediately.