For lunch or dinner, savour this filling and colorful salad. Since the dressing is prepared in the same bowl as the salad, the greens take on all of the flavors.
| Author | Silvia lemon |
| Preparation Time | 05 minutes |
| Cooking Duration | 15 minutes |
| Total Time | 20 minutes |
| Category | Dinner |
| Calories | 466 |
| Protein | 49g |
| Servings | 4 |
| Cuisine | American |
| Diet | Non-Veg |
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, grated
- 4 cups baby spinach
- 1 cup halved and sliced cucumber
- ¼ teaspoon ground pepper
- 4 cups torn green-leaf lettuce
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2 cups shredded cooked chicken
- 1 cup halved grape tomatoes
- ⅓ cup crumbled feta cheese
- ½ cup slivered red onion
- ⅓ cup sliced pepperoncini
- 2 tablespoons toasted unsalted sunflower seeds
(Make another Recipe – Shrimp Cobb Salad with Dijon Dressing)
How to Make the Roasted Chickpea Salad Recipe
In a big bowl, combine oil, lemon juice, garlic, oregano, sugar, salt, and pepper.
Toss to combine the lettuce, spinach, chicken, tomatoes, cucumber, onion, and pepperoncini.
Serve with feta and sunflower seeds on top.
Enjoy….
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