Description
A refreshing and wholesome salad that’s a family favorite, combining crisp vegetables, protein-rich chickpeas, and a zesty homemade dressing.
Ingredients
Units
Scale
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup shredded carrots
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, chickpeas, shredded carrots, feta cheese, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving.
Notes
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Add grilled chicken or tofu for extra protein.
- Best served fresh, but can be stored in the fridge for up to 2 days without dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg