Description
This vibrant and refreshing salad is a perfect combination of fresh leafy greens, crisp cucumbers, juicy cherry tomatoes, creamy avocado, and protein-rich chickpeas. Tossed with a light vinaigrette dressing, it’s a wholesome and nutrient-packed meal that’s both filling and satisfying. The chickpeas provide a hearty boost of fiber, while the avocado adds healthy fats, making it an ideal choice for those seeking a balanced, nutrient-dense dish. Whether you enjoy it as a light lunch or a side dish, this salad is a delicious way to support your health and enjoy a variety of fresh flavors in every bite.
Ingredients
- 4 cups mixed leafy greens (spinach, arugula, or kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 ripe avocado, sliced
- 1 cup canned chickpeas (drained and rinsed)
- 1/4 red onion, thinly sliced (optional)
- 1/4 cup crumbled feta cheese (optional)
For the Light Vinaigrette Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for sweetness)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried oregano (optional)
Instructions
- Prepare the Salad Ingredients:
- Wash and dry the leafy greens. Place them in a large mixing bowl.
- Slice the cherry tomatoes and cucumber, and add them to the bowl.
- Slice the avocado and gently add it to the salad, making sure not to mash it.
- Drain and rinse the chickpeas, then add them to the salad bowl.
- (Optional) Thinly slice the red onion and sprinkle it into the salad, along with crumbled feta cheese if using.
- Make the Vinaigrette Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or apple cider vinegar), Dijon mustard, honey/maple syrup, garlic powder, oregano, salt, and pepper.
- Taste and adjust seasoning if needed. If you prefer a sweeter vinaigrette, you can add a little more honey or syrup.
- Assemble the Salad:
- Drizzle the dressing over the salad just before serving. Toss gently to coat all the ingredients with the vinaigrette.
- Serve immediately, or refrigerate the salad (without the dressing) for later use.
Notes
- For Extra Protein: Add grilled chicken, tofu, or quinoa for a more filling meal.
- Storage: Keep the salad ingredients (without dressing) in an airtight container in the fridge for up to 2 days. Add the dressing right before serving to keep the salad fresh.
- Vegan Option: Omit the feta cheese to make the salad completely plant-based.
Enjoy your vibrant and nutritious salad, perfect for lunch or a light dinner!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1-2 cups
- Calories: 250-300 calories
Keywords: healthy salad, chickpeas, avocado, light vinaigrette, nutritious salad, fresh salad, easy salad recipes, high-fiber salad