Mixed Green Salad with Chickpeas, Avocado, and Balsamic Dressing

Mar 10

This salad combines crunchy greens, creamy avocado, and hearty chickpeas with the sweetness of balsamic dressing and the richness of feta and toasted pecans. It’s a perfect balance of textures and flavors.

Ingredients:

* 4 cups Romaine lettuce, chopped

* 2 cups Kale, torn into bite-sized pieces, stems removed

* 2 cups Spinach, roughly chopped

* 15 oz) Chickpeas, drained and rinsed

* 1 Avocado, diced

* 1 /2 Red Onion, thinly sliced

*. 1/2 cup Roasted Red Peppers, sliced

*. 1/4 cup Pecans, chopped and lightly toasted

* 1/4 cup Feta cheese, crumbled

For the Balsamic Dressing:

* 3 tbsp Balsamic vinegar

* 2 tbsp Olive oil

* 1 tsp Dijon mustard

* 1 tsp Honey or maple syrup (optional for sweetness)

* 1 garlic clove, minced

* Salt and pepper to taste

Instructions:

1. Prepare the Greens:

In a large mixing bowl, combine the Romaine lettuce, kale, and spinach. Toss to evenly distribute.
2. Prepare the chickpeas:

If you like, you can sauté the chickpeas in a little olive oil with salt, pepper, and a pinch of smoked paprika for extra flavor. Otherwise, simply drain and rinse them, then add them to the salad.

3. Prepare the Veggies:

Add the diced avocado, thinly sliced red onion, and roasted red pepper strips to the greens.

4. Toast the pecans:

In a small pan over medium heat, toast the pecans for 3-4 minutes until fragrant. Be careful not to burn them. Once done, roughly chop them and set aside.

5. Make the dressing:

In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey/maple syrup (if using), minced garlic, salt, and pepper until well combined.

6. Assemble the salad: