This is one of my go to salad recipes. It keeps me full with it's combination of fiber, fat, and protein and it's loaded with veggies! I am Catholic so during Lent we can't eat meat on Fridays. This led me to explore plant based proteins and now I eat vegetarian 1-2 days per week. This not only saves me money at the grocery store, it also helps decrease my carbon footprint. Another good protein source for this salad would be canned artichoke hearts. All you would have to do is rinse them before throwing them in!
To make this salad you will need:
1 can garbanzo beans/ chickpeas
2-3 zucchini or cucumbers
Organic spinach, arugula, or katle
Feta Cheese (I use Athenos brand) If you are vegan you can use a vegan cheese
Kalamata olives
1 avocado
This yields 4 salads which I usually put in 3-4 cup containers
To Roast Chickpeas:
Line a cookie sheet with tinfoil to help with cleanup
Rinse a can of garbanzo beans and put them in an even layer on the cookie sheet
Coat with olive oil, basil, and oregano
Bake on 350 for 40 minutes (flip them over halfway through so they are evenly cooked)
To make the salad:
I put a layer of kale, arugula, or spinach at the bottom of my salad container
dice and quarter the zucchini or cucumber and evenly dispersed
Use about 1/3-1/4 c of Feta cheese, crumbled evenly dispersed
Use 1/3 jar of kalamata olives and evenly disperse
Use 1/4 of an avocado per salad (this is the ideal amount of healthy fat per meal)
When the chickpeas are done, evenly distribute them
I always use a salad dressing of organic lemon and organic lime juice drizzled on top which also helps keep the avocado from browning and the leafy greens from wilting
This salad will last for 2-3 days in a Pyrex container for optimal freshness.
Let me know how you like this!
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