A delightful dish that brings together bright flavors, vibrant colors, and nutritious ingredients, perfect for meal prep, light lunches, or as a refreshing side dish.
Ingredients
Scale:
4 cups mixed greens (arugula, spinach, or kale)
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 bell pepper, diced (any color)
1/2 red onion, thinly sliced
1 cup cooked chickpeas (or substitute with grilled chicken)
1/2 cup feta cheese, crumbled
1/4 cup sunflower seeds or nuts (e.g., walnuts, almonds), toasted
1/4 cup olive oil (extra virgin)
2 tablespoons balsamic vinegar (or apple cider vinegar)
1 teaspoon honey or maple syrup
Salt and pepper to taste
1 teaspoon dried oregano or Italian seasoning (optional)
Instructions
Prepare the Salad Base: Begin by washing and drying the mixed greens thoroughly. Use a salad spinner or clean kitchen towels to remove excess water.
Chop the Vegetables: Dice the cucumbers, bell pepper, and slice the red onion. Halve the cherry tomatoes.
Combine Ingredients: In a large salad bowl, add the mixed greens, cherry tomatoes, cucumbers, bell pepper, and red onion. Toss gently to combine.
Add Protein: Incorporate the cooked chickpeas and feta cheese into the salad base. Sprinkle the toasted sunflower seeds or nuts on top.
