Salads
Vibrant Mediterranean Salad with Spiced Chickpeas
A colorful Mediterranean-inspired salad with crisp greens, fresh vegetables, juicy stone fruit, creamy avocado, and warm spiced chickpeas. Finish it with either Sun-Dried Tomato Vinaigrette or Lemon-Basil Vinaigrette.
Ingredients
- Salad
- 1 head romaine lettuce, chopped
- 6 ounces arugula
- 6 ounces baby spinach
- 1 recipe Spiced Chickpeas
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 to 2 nectarines or peaches, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 to 2 avocados, sliced or diced
- Salt and freshly ground black pepper, to taste
- Sun-Dried Tomato Vinaigrette or Lemon-Basil Vinaigrette, for serving
- Sun-Dried Tomato Vinaigrette
- 1/2 cup water
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons oil-packed sun-dried tomatoes
- 2 tablespoons apple cider vinegar
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Lemon-Basil Vinaigrette
- 1/2 cup packed fresh basil leaves
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 small garlic cloves, chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- Spiced Chickpeas
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
Directions
- 1
Prepare the Spiced Chickpeas
Pat the rinsed chickpeas dry and place them in a bowl. Add the cumin, coriander, smoked paprika, garlic powder, onion powder, turmeric, cinnamon, salt, and pepper. Toss until evenly coated. Heat a medium dry skillet over medium heat, add the seasoned chickpeas, and cook for 7 to 10 minutes, stirring occasionally, until heated through, fragrant, and lightly toasted. Remove from the heat and set aside to cool slightly.
- 2
Make the Sun-Dried Tomato Vinaigrette
Add the water, olive oil, sun-dried tomatoes, apple cider vinegar, garlic, salt, and pepper to a blender or food processor. Blend until smooth. Add a little additional water if needed to reach your desired consistency.
- 3
Make the Lemon-Basil Vinaigrette
Add the basil, olive oil, lemon juice, apple cider vinegar, garlic, red pepper flakes, and salt to a blender or small food processor. Blend until smooth. Add a splash of water or additional olive oil if needed to thin the dressing.
- 4
Assemble the Salad
In a large salad bowl, combine the romaine, arugula, and spinach. Divide the greens among individual bowls, then top with the spiced chickpeas, zucchini, nectarines or peaches, bell peppers, and avocado.
- 5
Finish and Serve
Drizzle with your choice of vinaigrette and finish with salt and freshly ground black pepper to taste.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
