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Mediterranean Chard Salad

Course Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Mediterranean Diet, Summer Salads
Nutrition 500 calories or less, 7g+ protein
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Salad:

  • 4 cups chard baby or young; shredded
  • 1 bell pepper red; thinly sliced
  • 4 radishes sliced; or substitute grated carrots or beets
  • 1/2 cucumber English; sliced (or try shaved fennel)
  • 6 tomatoes cherry; halved
  • 1 avocado sliced
  • 1/4 cup olives kalamata (optional)
  • 1 cup chickpeas cooked
  • 1 cup parsley Italian; chopped (or sub half cilantro, basil or mint)
  • 1/4 cup pumpkin seeds toasted (or slivered almonds)

Optional Toppings:

  • goat cheese crumbled (leave out to make vegan)
  • feta cheese leave out to make vegan
  • sprouts

Lemony Dressing

  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest finely grated
  • 2 tsp honey
  • 1/4 cup olive oil extra virgin
  • salt and pepper to taste

Instructions

  1. Place all the salad ingredients in a large bowl ( Either in separate ingredients into small piles over the greens, or toss all.
  2. Whisk dressing ingredients together in a small bowl.
  3. Dress the salad and toss- you will probably not need all the dressing.
  4. Adjust salt and lemon adding more if necessary.
  5. Sprinkle with nuts or seeds and optional sprouts.