Vibrant and Nutritious Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 can (15 ounces) chickpeas or 1.5 cups cooked chickpeas
02 -
1.5 cups cherry tomatoes, halved
03 -
1.5 cups cucumber, diced
04 -
0.5 cup Kalamata olives, halved
05 -
0.33 cup red onion, chopped
06 -
0.75 cup corn kernels, canned
07 -
0.33 cup parsley, chopped
08 -
1 large avocado, diced
→ Dressing
09 -
4 tablespoons extra virgin olive oil
10 -
2 tablespoons lemon juice or apple cider vinegar
11 -
2 tablespoons yellow or Dijon mustard
12 -
1 tablespoon honey or maple syrup
13 -
1 teaspoon dried oregano
14 -
0.75 teaspoon salt, or more to taste
15 -
0.125 teaspoon black pepper
# Instructions:
01 -
In a medium bowl, whisk together the extra virgin olive oil, lemon juice, mustard, honey, dried oregano, salt, and black pepper until well combined.
02 -
Drain and rinse the chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you prepare the vegetables.
03 -
In a large mixing bowl, combine the cherry tomatoes, cucumber, Kalamata olives, red onion, corn kernels, parsley, and avocado.
04 -
Pour the dressing and chickpeas over the vegetables and toss well. Taste and adjust for salt before serving.
# Notes:
01 -
Serve with pita bread or no-knead focaccia and a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce for a complete meal.