Green Salad with Chickpeas, Feta and Citrus Vinaigrette

This recipe was inspired by a salad served at the LittleEater at the North Market in Columbus, Ohio. I  roasted my chickpeas to give the salad a crunchy and spicy flare. The light citrus dressing gives it a fresh and clean taste, while not overpowering the taste of the veggies and other ingredients. If you want something not only tasty, but also healthy, give this salad a try!

Serves 4

Salad Ingredients

• 10 ounces Spring Mix (mixture of small, young salad greens, herbs and edible flowers)
• 2 large carrots, peeled and grated
• 2 large radishes, grated
• 1/2 cup dried cranberries
• 1/2 cup feta cheese

Chickpeas Ingredients

• 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
• 1 Tbsp extra virgin olive oil
• 1 tsp chili flakes (or to taste)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Salad Dressing Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tbsp white vinegar
• 2 Tbsp fresh lemon juice
• 2 Tbsp fresh organic juice
• Kosher salt and freshly ground black pepper to taste

Recipe

Preheat oven to 350 degrees. Clean and prepare vegetables.

Chickpeas: Add drained chickpeas to a small bowl and toss with oil and seasonings. Place chickpeas, single layer, on baking sheet covered with aluminum foil. Bake for 20-30 minutes. 

Salad  Dressing: Combine all salad ingredients and whisk until well blended.

Assemble Salad: Pour salad dressing over spring mix and mix with wooden spoon. Place spring mix on salad plates or bowls. Distribute carrots, radishes, cranberries and feta cheese on salad.  Top with chickpeas.

For an even healthier version of this salad, add some quinoa - a complete protein, which means it provides all 9 essential amino acids.