Summer Chickpea Salad
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This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, chickpeas, and feta is delicious with or without lettuce.
For a different spin, we combined our leftover bean mixture with a can of tuna — and it’s a revelation!
Keep the mixture separate from the salad greens until you’re ready to serve, then top the summer chickpea salad with creamy avocado slices.
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Summer Chickpea Salad
This bright salad is hearty and full of delicious flavors.
Ingredients
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 clove garlic, finely chopped
- 4 tsp. extra virgin olive oil
- 6 medium red radishes, ends trimmed, thinly sliced
- 4 green onion, thinly sliced
- 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
- 1 cup halved cherry (or grape) tomatoes
- 6 cups salad greens
- 2 Tbsp. crumbled feta cheese (1/2 oz.)
- 1/2 medium avocado, chopped
Instructions
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Combine lemon juice, mustard, and garlic in a small bowl; whisk to blend.
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Slowly add oil, whisking continuously until blended. Set aside.
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Combine radishes, green onions, chickpeas, and tomatoes in a large serving bowl.
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Drizzle with dressing; toss gently to blend.
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Evenly arrange greens on six serving plates. Top evenly with chickpea mixture, cheese, and avocado.
Container Equivalents
1 Green
1 Yellow
1 ½ tsp.
2B Mindset Plate It!
Makes a great veggie and FFC side as part of breakfast or lunch.
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Photograph by Kirsten Morningstar.