This salad is a snap to make and is satisfying just as it is. Of course, I have ideas for you to make it more of a meal!
Prep Time: 20 minutes
Serves: 2-3
Ingredients:
Dressing:
- 2 ½ tbsp organic apple cider vinegar or lemon juice
- 1 tbsp date syrup or pure maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt (rounded)
- 1/2 tsp lemon zest (optional)
- freshly ground black pepper, to taste
Salad:
- 2 cups cooked chickpeas (see note)
- 1/2 cup organic tomatoes, cut in small chunks
- 1/2 cup cucumber or bell pepper, cut in small chunks
- 1 cup avocado cut in bite-sized chunks (see note)
- 1/2 cup olives (sliced green, kalamata, or black)
- 1 1/2 cups fresh organic spinach leaves, roughly chopped
- 1/3 cup basil leaves, torn/chopped
- 2 tbsp green onions, sliced (green portion preferred, see note)
- 1-2 tbsp balsamic reduction (optional, for serving)
Directions:
- In a large bowl, whisk together the dressing ingredients until well combined.
- Add all the salad component ingredients (excluding balsamic reduction).
- Toss through, gently, so as not to squish the avocado too much. Taste, and adjust seasoning to taste before serving, adding more salt/pepper or vinegar/lemon juice as desired.
- When serving, drizzle on some balsamic reduction, if using.
Chef’s Notes
Chickpeas: I like the firmer texture of chickpeas in this salad. If you’d like to try another bean to replace chickpeas, cooked kidney beans or cannellini beans are great options
Veggies: You can mix up the veggies used here if you aren’t fond of one or another. For instance, if you dislike cucumbers, use bell peppers or more tomato. If you love arugula, use some of that in place of part of the spinach. Try to use veggies that are similar in texture when substituting.
Olives: Dislike olives? Omit and substitute 1/4 cup of chopped sun-dried tomatoes or 1/2 cup of chopped pickles.
Storing: If not serving straight away, store in the fridge in a covered container.
Avocado: Avocado oxidizes quickly, so this salad is best eaten the same day. Or, if making ahead, add the avocado just before serving.
Lower-fat: If you’d like to reduce the fat, you can reduce the avocado. It helps to include some whole food fat here for a more satisfying salad, so try reducing to just 1/2 cup. You can replace the other 1/2 cup with cubed cooked potato or sweet potato!
Season it up!: Garlic lovers can add a small to medium clove of garlic (grated or crushed) into the vinaigrette. For heat, add a shake of chili flakes or a dash of hot sauce.
Meal Guidance:
- Serve alongside baked purple or orange sweet potatoes. Try “stuffing” the potatoes once slightly cool with the salad. Delicious!
- Make a ‘buddha bowl’, serving over steamed kale and a cooked grain (warm or cold). Drizzle on extra balsamic reduction to serve.
- Make a wrap, filling a whole-grain tortilla with the salad and any other add-ins. To help the mixture hold in the wrap, spread a thin layer of hummus or nut cheese on the wrap!
Recipe by Dreena Burton.