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, combine the leftover bean mixture with a can of tuna! Keep the mixture separate from the salad greens until you’re ready to serve, then top with creamy avocado slices.

Rating:

By: Team Beachbody

Posted in: Meatless, Recipes, Salad, Salads, Sides, Snacks, Vegan, Vegetarian

Servings
6 servings, ½ cup chickpeas over greens

Prep Time
15 min.

Cook Time
None

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 onions, 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 (½ oz.)
½ medium avocado, chopped

Instructions

Here are your instructions:

Combine lemon juice, mustard, and garlic in a small bowl; whisk to blend.
Slowly add oil, whisking continuously until blended. Set aside.
Combine radishes, green onions, chickpeas, and tomatoes in a large serving bowl.
Drizzle with dressing; toss gently to blend.
Evenly arrange greens on six serving plates. Top evenly with chickpea mixture, cheese, and avocado.