Light Combo Recipe

Prepare and toss salad

Place the rinsed chickpeas in a medium bowl. Add the diced cucumber, halved cherry tomatoes, and finely chopped red onion.

In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until emulsified.

Pour the dressing over the chickpea mixture, add the chopped parsley, and toss gently to combine. Taste and adjust salt or lemon if needed. Let sit 5–10 minutes to allow flavors to marry.

In a small bowl combine the Greek yogurt, chopped dill, chopped chives, minced garlic, lemon zest, salt, and black pepper.

Stir until smooth and well blended. Refrigerate for 10 minutes if time allows to let flavors meld. Serve chilled or at cool room temperature alongside the salad and toast.

Toast the whole-grain bread slices to desired crispness.

Scoop the avocado into a small bowl and mash with the lemon juice and a pinch of sea salt and black pepper until slightly chunky.

Spread the mashed avocado evenly onto each toasted slice. Top each slice with the smoked salmon, a small handful of microgreens or arugula, and a light drizzle of olive oil if using. Finish with a small pinch of sea salt and black pepper to taste.