Upgrade your everyday salad into a protein-packed meal with some staples from your pantry. Grab a can of garbanzo beans and mix with avocado, cucumber, cherry tomatoes, feta cheese and herbs for a hearty Greek salad. It’s easy to assemble and, beans are a great alternative to your typical grilled chicken salad topper.
Plus, you can store the dressing in the fridge for up to a week!
INGREDIENTS
- 2 cups canned chickpeas, drained and rinsed
- 1 avocado
- 1 cup cherry tomatoes, halved
- 1 large cucumber, quartered
- 1/4 red onion, finely diced
- 1/2 cup crumbled feta
- 1/4 cup chives, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 dash salt + pepper
DIRECTIONS
- Place chickpeas, avocado, tomatoes, cucumbers, red onion, cheese and chives in a large bowl, set aside.
- In a separate bowl or mason jar, combine olive oil, dijon mustard, red wine vinegar, lemon juice and dry seasonings and mix vigorously.
- Pour the dressing over the salad and toss gently to coat.
- Garnish with additional feta and chives if desired, then serve.
WHY WE LOVE THIS RECIPE
Packed with just the right mix of healthy fats, fiber and hydrating veggies, this summer salad will keep you full and satisfied. Chickpeas are loaded with antioxidants, protein and fiber—and may help to improve digestion and reduce the risk of disease.
—Recipe courtesy of Alisa Sell, Wellness coach and Nutritious Life Studio alumni
