This Salad can be served up as a side or main dish as needed. You will see no quantities for the vegetables - add as much or as little depending on how hungry you are!
Salad Ingredients
Salad Greens (chef’s choice)
Cucumber
Radish
Feta Cheese Crumbles
1 Can Chickpeas, drained and rinsed
Olive Oil, Salt, and Pepper
Dressing Ingredients (makes 1/2 cup of dressing)
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
Splash of Lemon Juice or juice of Half Lemon
1/4 cup Fresh Herbs, chopped finely (parsley, basil, or cilantro)
Salt & Pepper to taste
Directions
Preheat oven to 400 F degrees
Toss chick peas with a splash of olive oil, salt and pepper, then spread onto sheet pan. Bake for 20-25 minutes until crispy. Allow to cool for 5-10 minutes before serving.
Slice Cucumber and Radish on a mandolin, or slice thinly by hand.
To prepare the dressing, add all ingredients to a mason jar. Shake well. If you make ahead, shake before serving.
Plate salad greens, vegetables, chick peas and feta cheese. Drizzle with dressing to taste
Notes
This salad can be beefed up with grilled chicken or shrimp. Cook simply with salt, pepper and a splash of lemon juice to extend the Mediterranean flavors.
The herbs you use will change the flavors - try them all for a variety of salad options. If you have extra herbs, add them chopped roughly to your salad greens for extra flavor.
Extra chick peas are a delicious snack - enjoy them on the side if you have extra!