Super fresh salad packed with veggies and crunchy chick peas. I love making this in spring and summer and using all the fresh ingredients picked from the garden but you can definitely enjoy it all year.
Toasting the chickpeas adds a great crunch and a bit of protein. You could also use toasted nuts. Lemon dressing is so crisp and light. I could eat this everyday.
Enjoy
Fresh Salad Veggie Salad with Crunchy chick peas
- Prep Time: 10mins
- Cook Time: 5-8 mins
- Total Time: 20mins
- Yield: 2 servings 1x
- Method: Easy
Ingredients
1 Zucchini
2 radishes
1 bunch of broccolini
1/3 cup toasted chickpeas
1/4 cup peas
4 lettuce leaves
Dressing:
- 1 small shallot minced
- 1/4 cup Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon honey
- 1/2 teaspoon salt
- 2/3 cup Olive Oil
- 1/3 cup water
Instructions
Salad:
Heat over to 325F
Use a mandolin or vegetable peeler and peel your zucchini into long this slices
Thinly slice your radishes
Drain and rinse your chickpeas and place on a lined baking sheet. Bake until golden brown about 12 mins, give them a stir 1/2 way.
Char broccolini either in a medium to hot pan. Probably about 5 mins while turning. Or in the oven for about 5-6mins.
Dressing:
-
Place the shallots in a strainer and rinse under warm water; drain well.
-
Transfer the shallots to a bowl, add the vinegar and allow to sit at room temperature for 5 minutes.
-
Add the mustard, thyme, honey, and salt and whisk to combine. Continue whisking and slowly drizzle in the olive oil until fully incorporated.
Plating:
Place your lettuce on place and add all the other ingredients then drizzle with your dressing.
Notes
Feta or goat cheese would make a nice topping to this salad.
